R.S. <3 g/L
T.A. 5.9 g/L
SOURCE: Niagara Peninsula
HARVEST October 29th and November 14th FERMENTATION Ambient
WINEMAKER’S NOTES The October grapes we first carbonic macerated and then pressed into a stainless tank. The November grapes were cold soaked into a clay vessel. The stainless tank took 2 months to ferment and the clay vessel took 7 weeks. After fermentation was finished, we blended them together and aged in a 1000L 8-year-old French oak vat for 9 months.
SOMMELIER’S NOTES This is one of the most aromatic Gewurztraminers
I have ever experienced. The high-octane aroma screams out tropical lychee, tangerine, guava, and orange blossom. The palate is surprisingly dry, and citrus driven with a ripe tangerine finish. A fun and complex wine that would pair well with aromatic and spiced foods. JL – Feb. 1st, 2021
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