Aromas of orange blossom and rose hips open to lychee and cardamom. Overarching notes of exotic baking spices meld with ripe orange flavors on the finish.
Floral gewürztraminers play so nicely with spicy food that you'll want to reach for this bottle the next time you're at a Thai or Indian restaurant. Try coconut curry sauces, spicy thai basil spring rolls, or a Moroccan spice rubbed chicken dish and you'll see what we mean. Even an every day pizza jazzed up with ham and pineapple will be a delight with this dry gewurz.
Gold Medal, Dan Berger International Wine Competition
Silver Medal, Jefferson Cup International Wine Competition
Silver Medal, Finger Lakes International Wine Competition
88 Points, Wine & Spirits Magazine
88 Points, Wine Spectator
3.6 tons were harvested from the newer Gewurz block on 10/14/15, placed in refrigeration, and the next day crushed and de-stemmed and put back in refrigeration, then pressed on 10/16/15.
The settled juice was racked to a fermentation tank 2 days later, warmed, and inoculated with Epernay 2 yeast. The fermentation continued for 14 days, and the wine was racked off the gross lees 37 days after fermentation.
The wine was heat stabilized then sterile filtered at bottling on 6/20/16.
Appellation: Finger Lakes
Varietal Composition: 100% Gewürztraminer
Alcohol: 14%
Residual Sugar: 0.8%
Acid: 7.3 g/L
pH: 3.85
Harvest Date: October 14, 2015
Bottling Date: June 20, 2016
Cases Produced: 195
Vegan Friendly: Yes
