This wine is to be enjoyed at the end of a marvelous meal, with acidity that keeps the wine fresh but a touch of sugar to give you a wonderful mouthwatering mouthfeel and finish.
The near picture-perfect growing season began in late February. Spring was mild, with extended flowering yielding uniform grape clusters. Temperatures remained steady and warm throughout the growing season, without any significant heat spikes, making for a cool, unhurried harvest. The even temperatures allowed for great hang time and fully developed flavors.
Our late harvest Gewürztraminer is the last of our fruit to come in, with sugars topping 32 degrees brix. The fruit is shriveled and looks like raisins when it is picked. We whole cluster press the grapes and then put the juice into tank at 45 degrees, inoculate with yeast and, then allow fermentation to begin. With the cold temperatures the primary fermentation takes up to 6 weeks. Once the brix hits 10 degrees we stop the fermentation to retain some of the sugar still left in the wine. We rack the wine to stainless steel tanks to rest before bottling, and only touch it once prior to bottling.