16:30 Stu.
A blend of Gewürztraminer, Riesling and Grauburgunder.
Rosewater and muskiness of the Gewürz leads, and certainly flows through to the palate too. I specifically chose this to match the heat of some fresh chilli in a Thai Curry - boy is it more than up for the task!
Even with what feels like lavish texture with the extra sugar, there's still a finesse and a mineral quality across the palate. It's co-fermented in large format oak, I'd suggest that further aids texture and body, and coupled with quality fruit gives driving length.
Bloody good wine, even better pairing for the bird's eyes liberally applied. 94
Tasted on: Wednesday 24th June
Source: Retail
Price: $44
Alcohol: 12%
Closure: Screwcap
Website: http://laviolettawines.com.au/
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A trio of Alsatian stalwarts, here growing alongside each other in Great Southern's Frankland River. It's comprised of Pinot Gris (60%), Gewurztraminer (30%) and Riesling (10%). 
Sees some skin contact before being pressed off to a ceramic egg and a new French oak barrel for maturation on lees.It's floral and spice tinged, quite unlike other Riesling from within, and without.
Riesling is typically regarded as the cash cow of the wine industry, able to get from Vine to bottle in anywhere from around 2-4 months. Not so here, where this example - picked over two days in early March 2019 - spending over 200 days on lees.
Riesling from the cool of Canberra District in NSW. It opens with notes of florals and browning lime, it feels cooler in its offer and aromatic approach.
