We are so happy to have our Gewurztraminer fields backing full production after years of replanting and nursing young vines along. A bit of maturity in the vineyard combined with clear sunny skies in May brought us a sizeable crop for the first time in recent years. We love this hillside grown grape because it shows what a delicious wine can result from our particular Stony Hill soils, individually tended vines, and the vintner's craft in the winery. The wine is palest straw in color, its... more »
As we noted above, our 2005 Gewurztraminer harvest was small indeed so we are offering it in six-bottle cases in order to please as many people as possible. It is pale straw in color with very distinctive Gewurztraminer aromas of spice, lychee nuts and grapefruit. A sip of this wine is a walk through perfumed gardens with its fresh fruit flavors and intense, long tart finish. And coming in at eleven and a half percent alcohol makes it a refreshing change from so many wines being produced... more »
Please note that our 2004 Gewurztraminer production is less than half of usual due to those pesky rains in May when the fruit was setting. The fairest thing we can do is to sell it on a first come first served basis as we do with all our wines. The 2004 vintage is palest straw in color with very appealing floral aromas of white roses and gardenias in particular, and fresh, delicate flavors to entrance your palate. At our Wine Auction Napa Valley lunch in June we learned from Chef Nam Phan... more »
Our 2003 Gewurztraminer is pale straw in color and the first whiff is redolent of grapefruit and lots of perfume and flowers. No one can miss the distinctive Gewurztraminer aroma, and it provoked Mike Chelini to ask, "What do pearls smell like?" No one can really describe the scent, yet it's evocative of rose petals, leading you expect a sweetness in the taste. But this wine is bone dry with a notable acid balance. Shockingly delicate now in its youth, it will begin to develop spiciness... more »
The 2002 vintage of Gewurztraminer is just absolutely enchanting because of its intense yet delicate aromas and flavors. They remind you of scented roses and grapefruit and bring the wine a pleasing balance between fruit and a bit more acid than last year, topped off by a hint of flintiness from our Stony Hill soils. This wine is made dry with no residual sugar, and we would pair it with little spiced pork dumplings, a David Gingrass specialty at Hawthorne Lane Restaurant.
For those of you unfamiliar with Gewurztraminer, this vintage is a good introduction to an ancient and revered varietal from Alsace. For loyal fans, we know the 2001 will please you. The wine is pale straw in color with the unmistakable varietal perfume in the nose. It is all barrel fermented with a flinty character and an appealing fresh quality about it as it begins to develop character. The sugar at crush was 20.5. We ferment the wine until it is bone dry leaving no residual sugar.... more »