Dr. Konstantin Frank Finger Lakes Gewürztraminer 2006
Vinification: The grapes were handpicked, destemmed and set for 24 hours on cool skin contact. They were then gently pressed, cold settled and fermented for seven weeks at a very low temperature with special Gewürztraminer yeast to preserve the maximum amount of flavors. After seven weeks the fermentation was stopped to retain a small amount of it’s own residual sugars. The wine was stabilized, filtered and bottled in early February 2007. Description: The 2006 offering shows the characteristic aromas of grapefruit, lime, lychee, banana and the spiciness associated with the Gewürztraminer variety. The slight residual sugar balances the phenolic elements typical of Gewürztraminer with the complexity of mineral overtones that presents the wine with a long, clean fresh finish. This wine can be paired with spicy dishes with great success. Analysis: Alcohol: 11.4 % Acidity: .72g/100ml pH: 3.30 Sugar: 1.5%
Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
Classic rose petal and lychee aromas really had me excited to taste this pale tan-gold white. A little too much residual sugar for me (and for the acid level). Floral, with a little melon and banana. Nothing special once you get past the great nose. Definitely not a very good value.
Food Pairings for Dr. Konstantin Frank Finger Lakes Gewürztraminer
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