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New Release

Winter Ferment Gewürztraminer 2021

New Release
This innovative wine utilizes the winemaking technique called Winter Fermentation. After harvest, the pressed grapes are chilled to 32F for three months then thawed and fermented during the winter. The process results in a wine with enhanced expression of tropical and stone fruits, a greater concentration of those flavors, and a fuller body.

Seductive on the nose with cantaloupe, apricots, and lychee, with a touch of white pepper and ginger. The rich palate is balanced with lively acidity and beautiful flavors of honeysuckle, orange blossom, spice, and lychee with a long exotic finish.

Pair with Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings.
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Wine Specs

Vintage 2021
ACID 0
Varietal Gewurztraminer
Residual sugar 4.3%
AGING Unoaked. 4 Months Lees Aging.
Alcohol % 12

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TASTING NOTES

Seductive on the nose with cantaloupe, apricots, and lychee, with a touch of white pepper and ginger. The rich palate is balanced with lively acidity and beautiful flavors of honeysuckle, orange blossom, spice, and lychee with a long exotic finish.


VINEYARD NOTES

Gewürztraminer was planted in 2012 on one four-acre plot on our Seneca estate vineyard. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam. Gewürztraminer blocks on our Keuka vineyard were planted in 1968 and 1981 on 3309 rootstocks. Soils here are shallow, shale-based which add minerality, acidity, and elegance.


WINEMAKER NOTES

This innovative wine utilizes the winemaking technique called Winter Fermentation. After harvest, the pressed grapes are chilled at 320F for three months then thawed and fermented during the winter. The process results in a wine with enhanced expression of tropical and stone fruits, a greater concentration of those flavors, and a fuller body.


VARIETY

100% Gewürztraminer. No Botrytis.

VINIFICATION

De-Stemmed. 12 Hour Skin Contact. Juice Chilled 3 Months Pre-Fermentation.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Juice Thawed then Traditional Fermentation.

ÉLEVAGE

Unoaked. 4 Months Lees Aging.

ACCOLADES

Gai Pad Khing (Ginger Chicken)

Recipe by Holly, Hospitality Manager
This is a great stir-fry recipe that’s quick to make and good for when there are leftover fresh vegetables in the fridge that need to be cooked. The ginger spice pairs wonderfully with a wine with a bit of sweetness to it.

Ingredients:

2 Chicken Breasts, Thinly Sliced
1/4 Cup Fresh Ginger, Peeled and Julienned
1 Mild Red Chilli
4 Green Onions, Sliced
1 Cup Oyster Mushrooms
1 Cup Broccoli
2 Garlic Cloves
2 tbsp Oyster Sauce
2 tsp Soy Sauce
1 tsp Light Brown Sugar
1/2 tsp Black Pepper
2 tbsp Olive Oil

Process:

Have all the ingredients sliced and ready to go as the cooking goes quite quickly. In a pan large enough to fit all the above ingredients, heat the olive oil on medium-low heat and sizzle the ginger for about 1 minute. Add the garlic and sizzle for another 30 seconds. Add the sliced chicken, turn the stove up to medium-high, and continuously stir the chicken while cooking. When the chicken is nearly finished, add the oyster sauce, soy sauce, sugar, and black pepper. Stir. Once hot, add about 1/4 cup of water to the pan. Add the chili, broccoli, and mushrooms and cook. In about 5 minutes, the watery mixture should have reduced to a thick sauce. When finished, add in the green onions, stir, and serve.

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