This wine is pale lemon in color, with refreshing aromas and flavors of ginger, lemon-lime, and mango that jump out of the glass. The tart finish and lingering spiciness pair beautifully with seafood and Thai dishes.
The fruit for our 2016 Gewurztraminer was sourced from the Mimbres Valley, New Mexico. We brought in 2 tons on August 4th, which we whole cluster pressed the same day. We then adjusted acid, and allowed the juice to cold settle. After three and a half days of settling, we racked off solids and inoculated the juice with QA23 yeast. Fermentation lasted for ten days at 62F. After fermentation, we treated with bentonite to aid in settling and heat stability, and after five days racked off solids. We treated with wine minimally with potassium metabisulfite to prevent against spoilage organisms and prevent oxidation. Finally, we racked again from tank into stainless steel barrels.