Ziggurat Spring Wines
Ziggurat spring wines are produced with a simple philosophy in mind. They are adventurous in winemaking style, creative and unique each year, but above all, they are fresh and textural.
The majority of this wine is Riesling, which was hand-picked, de-stemmed and gently crushed, and then left on skins in the press for a few hours. It was fermented in old French barrels, and left on lees with some gentle battonage for four months before being racked off solids to tank.
It was blended with a small amount (12%) of Gewurztraminer, which spent two weeks on skins, carbonic maceration style, before being pressed to an old French barrique, where it matured separately until blending.
The result is an aromatic, fresh and textural white wine. Lemongrass, bath salt, spice and peel on the nose. On the palate, crunchy granny smith apple, classic lemon and lime juiciness from the Riesling, aided by sweetness and texture from the gewürztraminer with has been carefully blended to find balance.
Ziggurat Nouveau Pinot Noir
This very light Pinot Noir, was blended from three unique components. The first was Pinot Noir, with Gewurztraminer skins added back, the second with Riesling skins, and the third was 100% Pinot Noir. All ferments only received a gentle plunge every few days for the first week, then left sealed until pressing. The Gewurztraminer component spent 4 weeks on skins, the Riesling 6 weeks, and the 100% Pinot spent 10 weeks. These sat on lees in old French barriques for two months before racking and blending to tank, followed by bottling, unfined and unfiltered.
The result is a refreshing light red wine, textural and crunchy, it doesn’t really associate with a genre of classic styles. The wine displays pinosity on the nose, but has background spice and aromatics reminiscent of white grape varieties.
The palate is forward and gently sweet to begin, then quickly moves into a mode which is savoury and layered with texture. The wine is fresh and crunchy to finish, running long with complexity from all three varieties involved.