2020 Dry Gewurztraminer
Harvest: October 14. 3.01 ton, 24 brix, 4.4 g/l TA, 3.68 pH
Treatment: Crushed, cold soaked, pressed, inoculated with yeast, 23 day fermentation at 59-60 degrees.
Current stats: Undergoing cold and heat stabilization. 5.6 g/l TA, 3.52 pH, 0% residual sugar, 14.8% alcohol. Approximately 153 cases to be bottled early summer.
Tasting notes: Pear, rose petal, lychee, cinnamon, ginger, beeswax, banana, honey. Full bodied, rich, thick and lingering. Outstanding varietal character. Simply divine, another vintage for the history books. Drink upon release through 2030. Best if cellared for 3-5 years and allowed to breathe for 12-24 hours.