Don't Do This

Found a number of old Kiwi Gewurztraminers. They looked very unpromising on label at this time. But not a long time ago. Here's how they lined up:

1980 Montana Marlborough Gewurz, 11.5% - the second release under the Marlborough varietal designation. Deep golden, oxidised, a trace of cool spice.
1984 Montana 'Brookby Ridge' Marlborough Gewurz, 10.5% - won a gold medal at the 1986 National Wine Competition. Very dark golden. Oxidised. Volatile?
1985 Villa Maria Reserve Gisb. Gewurz, 12.2% - I'm sure it won gold in its day. Deep golden. Oxidised. Some botrytis.
1989 Mission 'Aged in Oak' Hawke's Bay Gewurz, 12.0% - paler colour, little varietal, dried out, a touch of oxidation. Nothing here.
1990 Mission Reserve 'Aged in Oak' Hawke's Bay Gewurz 'Rich Botrytis Sweetness', 13.0% - Oxidised, botrytis, no fruit,
1990 Chard Farm Central Gewurz, 10.5% - Very heavily oxidised. Nothing else there.

Lesson: If you have some old N.Z. Gewurztraminers. I mean 15 y.o. or more. They're probably stuffed. Even nowadays, don't do this. The only N.Z. Gewurz wine I'd contemplate trying this would be the 2004 Vinoptima Gisborne Gewurz. It has Alsace-like qualities. It might do it.