Variety
Gewurztraminer (pronounced gevurts-tramina) has its origins in the northeast of France being a mutation of an ancient variety called Savagnin. Gewurztraminer´s bunches have almost purple berries when ripe but the wine is almost always white. There is hardly a more aromatic variety than Gewurztraminer which boasts strong aromas of rose petals, lychee, very ripe citruses, raisins or sweet spice. The wine usually has a bigger body, higher alcohol content, slightly oily texture, lower acidity and is often made with considerable levels of residual sugar.
Tasting Notes
White wine can sometimes be made as red wine. Berries are destemmed, put into a barrel and then… well let’s see what happens. This ancient winemaking method is often called skin contact fermentation or aging and we have always been convinced that our Gewurztraminer has great potential for such a fermentation. Finally, in 2018 we decided to actually try it. Two barrels were filled with grapes to undergo spontaneous fermentation plus a couple of months of élevage’ – 90 days on skins in total. The result is better than we expected: outrageously fragrant wine with aromas of camomile, dandelion, hay, musk, Turkish delight and honey. This is indeed the most textural white from our portfolio with slightly tannic finish almost like light reds. Flavours of nectarines, ripe pears, lychees, orange peel, rose water and turkish delight. The wine went to the bottle unfiltered and unfined to preserve this wild, exotic and highly entertaining dimension of Gewurztraminer. Best with food and only slightly chilled.
Optimal serving temperature: 14 – 16 °C
Food pairing: Wagyu brisket with chilli paste; Pork Belly with chilli and Sichuan peppercorn
Details
Region: New England
Variety: Gewurztraminer
Vintage: 2018
Alcohol content: 13,5 %
RS: 0.8 g/l
TA: 6.0 g/l
pH: 3.8
Bottle size: 750 ml
Cellaring potential: great now but will last and improve in the next two to four years under suitable cellaring conditions
Production: 428 bottles
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