Andrew likes to pick his Gewürztraminer early so it retains natural acidity and allows the wine to go through malolactic fermentation.
These grapes were harvested and crushed on August 28th (the earliest Andrew has ever seen and a testament to 2012’s abundant sunshine). It was allowed to macerate for one day before being pressed to stainless steel where it fermented to dryness using only the naturally present yeast. It was bottled without fining or filtration.
It has aromas of orange pith and a juicy acidity with shale, citrus, and a lingering finish.