The grapes were handpicked, destemmed and set for 24 hours on cool skin contact.  They were then gently pressed, cold settled and fermented for seven weeks at a very low temperature with special Gewürztraminer yeast to preserve the maximum amount of flavors.  After seven weeks the fermentation was stopped to retain a small amount of it’s own residual sugars.  The wine was stabilized, filtered and bottled in early February 2007.


DESCRIPTION:

The 2006 offering shows the characteristic aromas of grapefruit, lime, lychee, banana and the spiciness associated with the Gewürztraminer variety. The slight residual sugar balances the phenolic elements typical of Gewürztraminer with the complexity of mineral overtones that presents the wine with a long, clean fresh finish. This wine can be paired with spicy dishes with great success.


ANALYSIS:

Alcohol:      11.4 %
Acidity:       .72g/100ml
pH:             3.30
Sugar:         1.5%



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