Vibrant tropical nose of lychee, guava, and tangerine with a touch of honeysuckle. A rich palate weight overwhelms with flavors of orange marmalade, nutmeg, and a juicy peach sundae finish.
On 01/29/18, 1.27 tons of Gewürztraminer grapes from the GW1 block and 0.88 tons from the GW2 block were harvested and pressed in the Vaslin-Bücher press as whole clusters. Brix at harvest were 32.4. Pressing was stopped after 265 gallons were obtained.
The juice was warmed, inoculated with VL1 yeast, and fermented for ~23 days. Fermentation was stopped by chilling on 2/23/18, at ~ 9% alc. and 16.5% residual sugar. SO2 was added after the fermentation had stopped.
The wine was filtered through 10.0 micron pads on 04/05/18. At some point after this filtration, even though the wine was cooled and had sulfur dioxide added, it re-fermented, dropping to 5% residual sugar and 13.5% alcohol. Bentonite was added on 6/19/18 to halt the re-ferment.
The wine was sterile filtered at bottling on 9/17/18.
Appellation: Finger Lakes
Varietal Composition: 100% Gewürztraminer
Alcohol: 13.5%
Residual Sugar: 5%
Acid: 6.4 g/L
pH: 4.24
Harvest Date: January 29, 2018
Bottling Date: September 17, 2018
Cases Produced: 198 (375ml)
Vegan Friendly: Yes
