Halleck Dry Gewurztraminer 2010

MSRP: $25.00
4.0866666666667 5 0.5
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3 reviews
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Winemaker's Notes:

The grapes were harvested in early morning and immediately destemmed and pressed in a bladder press. The wine was tr...

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Nose of flowers like magnolia, lychee and a slight melon quality. Crisp acid and a nice minerality throughout. Flavors of lychee, ginger, grapefr... Read more

Stunning example of an Alsatian-style Gewurztraminer. Bone dry, bright acid, crisp minerality with the sweet floral aromas of ripe lychee and rose ... Read more

Bone dry. Super fragrant. Nice spice and lychee fruit up front. Good minerality. Smooth and sleek profile. Perfume, honey and loads of florals... Read more

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User Reviews for Halleck Dry Gewurztraminer

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Snooth User: VegasOenophile
20275912,199
4.50 5
03/14/2012

Nose of flowers like magnolia, lychee and a slight melon quality. Crisp acid and a nice minerality throughout. Flavors of lychee, ginger, grapefruit and cardamom. The minerality gives it a nice zing, which feels almost effervescent on the palate.


Snooth User: Rosstaman
111787329
5.00 5
07/07/2012

Stunning example of an Alsatian-style Gewurztraminer. Bone dry, bright acid, crisp minerality with the sweet floral aromas of ripe lychee and rose petals classic to this varietal. The nose is deceptively sweet for such a bright dry wine. This is a California wine with true relationship to its French heritage.


Snooth User: VegasOenophile
20275912,199
4.50 5
Vintage: 2009 07/03/2011

Bone dry. Super fragrant. Nice spice and lychee fruit up front. Good minerality. Smooth and sleek profile. Perfume, honey and loads of florals. Very nice!! - Tasted at Halleck Vineyard Feb 2011


Winemaker's Notes:

The grapes were harvested in early morning and immediately destemmed and pressed in a bladder press. The wine was transferred to a stainless steel tank where it went through a primary fermentation. There was no malolactic fermentation and no oak.

The grapes were harvested in early morning and immediately destemmed and pressed in a bladder press. The wine was transferred to a stainless steel tank where it went through a primary fermentation. There was no malolactic fermentation and no oak.

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Chemical Analysis:

Alcohol: 13.3% pH: 3.46
Total Acidity: 4.47 grams per liter

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