The Gewürztraminer block on our estate in the Dry Creek Valley was planted using graft wood from our original 1979 block. The vines produce small clusters with incredibly concentrated flavors. Our location at the southern end of Dry Creek provides ample cool fog from our neighboring Russian River Valley. Harvest was early in the morning of August 20th. The grapes are then crushed, pressed and then fermented in stainless steel for an extended period at about 65°F. This process preserves the aromatics of the fruit. After fermentation, the wine is settled on the lees for 3 months and then bottled.
This is a dry Gewürztraminer, with a delightful nose of white nectarine and apple blossom is followed by corresponding flavors and the addition of spice and tangerine. The finish is crisp and lingering with citrus, subtle ginger and a touch of honey. Try with a not-too-spicy Thai dish or Thanksgiving dinner. Also delightful with a turkey sandwich.
