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2008 Gewürztraminer
| Vintage: | 2008 |
| Wine Type: | White Wine |
| Varietal: | Gewürztraminer |
| Appellation: | Finger Lakes |
| Harvest Date: | 10/15/2008 |
| Acid: | 6.3 g/L |
| PH: | 3.53 |
| Bottling Date: | 3/16/2009 |
| Residual Sugar: | 0.5% |
| Alcohol %: | 13.6% |
This exuberant, full-bodied Gewürztraminer is pale lemon in color, with a bouncy nose of spicy pear, rose petal and orange blossom. Round and ripe in the mouth, full bodied and luxurious, showing spicy fruit, and a long fresh finish of ripe pear, mandarin flavors with notes of tarragon.
Double Gold - New York Wine Classic (Aug 2010
Silver - Finger Lakes International (Mar 2010)
Best White Vinifera - Jefferson Cup Invitational Competition (2009)
Bronze - Riverside International (May 2009)
On October 15 & 17, 2008 13.3 tons of Gewurztraminer (80% from a new block) was hand harvested and cooled to 45F (23.2 Brix, 6.7 g/L Ta, 3.7 pH). The fruit was destemmed, cold-soaked for three. Pressing yielded 1666 gal of free run juice, and 540 gal of press fraction. The cold settled juices were racked to fermentation tanks two days later. All lots were fermented using Epernay II yeast at 60-63 F with tartaric acid additions for pH control. The free run lot fermented for 39 days and was stopped at 0.5% residual sugar; the press fraction fermented for 70 days to 0.5% residual sugar. The free run and press fraction lots were combined to become the varietal Gewurztraminer.
A well-known partner to turkey, chicken, ham and scallops, it is also delectable as an aperitif with smoked oysters, fried calamari or bacon and mild Blue cheeses such as Gorgonzola or Maytag Blue.
711 cases
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