If you've never tried Gewurztraminer before because pronouncing the name puts you off, it's pronounced "give-urts-tram-eener", but it's commonly referred to as simply Gewurz ("give-urts"). The floral and tropical fruit aromas in typical Gewurz wines are very distinctive. If you've been converted to Pinot Gris lately, Gewurztraminer is another in the same 'aromatic wine' family (along with Riesling). Gewurztraminer is usually made dry or off dry, but the aromas and fruit flavours often make for a tipple that people who prefer medium style white wines can also readily enjoy.

This wine has hints of rose petal on the nose, and lychee/grapefruit flavours on the palate. Ready for drinking now, try it with spicy Asian cooking. Gewurz is one of the few wines that matches well with Thai curries - the intense flavours able to hold their own against the spices from the food.

The 2009 harvest started off with a little frost damage to the vines, but then quickly recovered due to a really good summer, with warm days and cool nights. This allowed Bentwood to leave the grapes on the vines until quite late. Careful control of fruit quantity, gave a result of 5 tonnes off the block at a sugar level of 22 brix. Winemaker, Grant Whelan, decided to craft the wine into a medium style of wine with a residual sugar level of 20 grm/l, giving it an interesting dryish finish.