Description: The 2006 Vinoptima Gewurztraminer displays a character quite different to previous vintages. Intense spicy characters of ginger all-spice and vanilla with lychee fruit typical of a great Gewurztraminer.Robert Parker: Wine Advocate Issue #176. Apr 2008. Reviewer : Neal Martin. The 2006 Gewurztraminer Reserve has 7-18 grams residual sugar. A very tight nose of ginger, mandarin zest and a touch of honey. Very good definition, blossoms in the glass, unfurling to reveal touches of beeswax and frangipane. The palate is beautifully balanced, very well-defined with good acidity (though not as much as the 2005.) Spice, honeyed fruit, touches of ginger, pineapple and dried apricots. Off-dry on the finish. A very natural sensibility to this wine but it needs considerable ageing.Jancis Robinson: Published : 04 May-2009. Completely different colour from the 2005 - straw. Very nice rose petal aromas with a bit of bacon fat and a nice tight structure. Racy and nicely tightly laced. When to drink : 2008 to 2009.Wine Spectator: Issue: Web Only - 2007. Dried green apple, caramel and lemon rind flavors are tart, with good intensity and a hint of balsamic unbalancing the finish. Drink now. 1,500 cases made. –DS.Robert joseph, Daily Telegraph – “Made by Nick Nobilo in Gisborne, a region best known for its Chardonnay, this is a lovely example of a grape variety New Zealand does really well. Fresh and fragrant, with the spice of pepper, the fruit of lychees and the perfume of violets.”Vinification: The must was chilled to 5ºC and settled for 12-18 hours, then held at low temperature until all the parcels had been picked. The juice was then blended and divided between stainless steel tanks (for aroma) and custom-made temperature-controlled oak foudres (for texture). Some lots had their fermentation stopped at 30-40g/l residual sugar, others were allowed to carry on to dryness, further increasing aromatic complexity. The wine was then matured for six months before bottling.