2018 Gewurztraminer

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This is a wine that should make you think of Sunshine, Sunscreen and Sunburn. Relaxing on your own tropical oasis. Amy Winehouse.

Ripened to extreme levels, left on the vines as long as we could. 40% of the blend was destemmed, pressed off, settled and then semi-clear juice was inoculated with neutral yeast, and fermented in temperature controlled stainless steel, fermented close to dryness.

40% of the blend was destemmed, pressed off, only roughly settled and cloudy juice was sent to seasoned oak barrels for fermentation. In barrel on lees for 4 months. Temperatures peaked at 26 C in the barrel ferments.

20% of the blend was destemmed to a small red fermenter and fermented on the skins, as one would ferment a red wine. Daily punch downs until dry 4 weeks later, pressed off at dryness.


92 pts (2015) + 90 pts (2016) - John Schreiner

89 pts (2015) - David Lawrason

Alcohol (ABV): 12
Residual Sugar: 1 g/L
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