| 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% |
Tasting Notes:
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.
Awards:
Best White Vinifera - Jefferson Cup Invitational Competition (2009)
Double Gold - New York Wine Classic (August 2010)
Silver - Finger Lakes International (March 2010)
Winemaker Notes:
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.
Food Pairing:
A well-known partner to turkey, chicken, ham and scallops, it is also delectable as an aperitif with smoked oysters or smoked salmon, prosciutto and Emmentaler (or Emmental) cheese. A tangy-spicy or sweet-spicy dish, on the other hand, will provide the perfect balance to the floral, fruit and spicy notes in the wine. Dishes prepared with coconut milk and ginger and meals served with chutney are good examples as are tangines, teriyaki, and Thai sates.
Production:
711 cases
