Andrew likes to pick his Gewürztraminer early so that it will produce a leaner wine with good acidity, and he lets it go through malolactic. He de-stemmed the grapes and allowed them to macerate for three days before being pressed and raised in stainless.
The result? Lightly bronze-colored, dry, with aromas of tangerines, roses and lychee, a generous mouthfeel, and a surprisingly snappy finish.
As Andrew says, a great friend to all things pork. It was bottled without fining or filtration.