La Petite Mort, South Eastern Australia (Australia) 2020

 As the name alludes to, this wine, a blend of 50% Gewurztraminer and 50% Muscat, is fermented and matured in clay qvevri, a winemaking technique used for thousands of years in Georgia.  With 151 days of skin and lees contact, it is no wonder that this wine has such a complex and potent aroma.  Notes of potpourri — dried flower petals, citrus rind, and herbs — practically leap from the glass.  In the mouth, the wine feels velvety and ephemeral, the Gewurztraminer’s roundness balanced by the acidity of the Muscat.  Pair with herb-crusted chicken or pork.