|Wine Type:||White Wines|
A generous nose of warm cinnamon, peach, and apricot lead to a palate of ripe mango and honeysuckle. Nutmeg and allspice linger through the finish.
7.5 tons were harvested from the newer Gewürztraminer block on 11/3 and 11/4/14. 3 tons were crushed and de-stemmed and left to cold-soak in bins for 2 days, the remainder was crushed and de-stemmed and left in the press to cold-soak for 1-2 days. They were pressed on 11/5, yielding juice with harvest chemistry of 25.9 Brix, 6.4 g/L titratable acidity, and a pH of 3.80.
The settled juice was racked to a fermentation tank 2 days later, warmed, and inoculated. The fermentation continued for 19 days at ~62°F and was stopped by cooling at 2.9% residual sugar. The wine was racked off the gross lees 34 days after fermentation.
The wine was heat stabilized and filtered, then bottled on 6/25/15, with final chemistry of 14.0% alcohol, a pH of 3.96, TA of 5.9 g/L, and 3.0% residual sugar.
420 cases produced.
Don't get stuck in the rut of believing Gewürztraminer to be a wine only for Thanksgiving- while it's delicious with turkey and cranberry sauce, enjoy this semi-dry wine any time of year with Indian curries and coconut sauces, smoked duck and blood orange salad, or a ham and Gruyère grilled cheese!