This is a silky, spicy, viscus, and ripe version of Gewurztraminer. Brimming with aromas
of lychee, granny smith apples, and lemon curd. The palette follows through with rich
apricot, marzipan, and citrus oil. The finish leaves a tingling acidity and notes of ginger
and clove to ponder. Try Asian or Middle Eastern dishes as well as delicately flavored
cheeses for pairings
All of the fruit for this wine is grown on the floor of High Valley at 1,800 ft. elevation. Diurnal temperature swings of more than forty degrees are common in the valley, enabling ripeness and the retention of acidity. The grapes are picked at the peak of ripeness and fermented separately in the winery. The resulting juice is given a hyperoxidation treatment prior to fermentation. This technique clarifies the juice and removes bitter tasting components. Fermentations are kept cold, and the wine remains on the
lees as long as possible, for freshness and body. The wine is lightly fined and filtered before bottling.