The Story of our Gewurztraminer:

In 2006 we received some wonderful grapes from the Finger Lakes, the juice color was like pink grapefruit and the aroma was spicy and rich. It looked to make a promising wine. The wine was bottled dry in 2007. By mid-year it was apparent the wine was not living up to the promise, in the bottle it had become spare, brittle and bitter and was throwing complex proteins plus, nobody could say the name. The winemaker decided rather than sell it, to dump it all back to the bulk tank to try and recover the wonderful complex characters he had first observed. The wine was then settled out according to an old German method whereby the remaining lees are removed by proportion over time to retain the flavors. It was then treated to enzymes and an infusion of unfermented sugars and the acids were readjusted. The result was a clear, bright, flinty Gerwurz in the classic style that has a strong melon mid-palate, slight residual sugar and the slightest hint of bitterness that balances well overall. Still, nobody can say the name, but the wine is now a real little treasure so now the wine and the name are both worth getting your tongue around.