Tramin Stoan White 2020 - 750ml

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  • Regular price $39.97
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93pts James Suckling

The upfront aromas of yellow grapefruit and ripe gooseberry are classic sauvignon blanc, but as it aerates, pear and ripe apple notes emerge. On the palate, there’s a parallel, nicely intertwined combination of brightness and creaminess, until you splash land in the juicy, exotic finish. Just reaching it’s best drinking form, but still fresh. A cuvee based on chardonnay with sauvignon blanc, gewurztraminer and pinot blanc.

92pts Decanter World Wine Awards

Herbal, peach, citrus and passion fruit nose. Very well made with a dense palate with perfectly poised acidity and fine length.

91pts Wine Spectator

A fresh and fragrant white, with delicate tarragon and white pepper aromatics accenting the crunchy pear, tangerine and stony mineral character. Medium-bodied, with sleek acidity creating a lightly mouthwatering impression on the spiced finish.

Jancis Robinson

Such clarity on this wine, it's like tasting in high-res. When I was eight years old, I got my first pair of glasses. I'll never forget the moment I first put them on, and suddenly trees had leaves, colours were crisp, the smudged chromatography of my world snapped into exact lines and the spaces in between had luminous intensity. This wine feels like that moment. It tastes like the electric lime glow of spring green, like greengages, spicy apples, green pineapple and the herbal cut of fresh sorrel and tarragon. Very, very subtle oak spice. If a pane of green glass – rectangular, precise, clear, pure, vibrant – had a flavour, that would be this wine.

Winemaker Notes

The wine shows a straw color with light lemon hue. The aromas are intense yet clean and suggest hints of peaches, ripe pears and elderflowers as well as tropical aromas of pineapples and mangos. The wine is fresh and gentle on the palate, with great balance and lasting intensity.


Stoan seems almost intentionally crafted to match the exotic flavors of Asian fusion cuisine and is wonderful with dishes like braised halibut in a coconut and lemongrass sauce or caramelized ginger chicken with jasmine rice.