Peninsula Cellars Gewürztraminer Old Mission Peninsula 2005
Vineyards Notes: 2005 was a very warm, long growing season. The Gewurz vines ripened slowly in the excess heat providing a decadent array of aroma and flavor. By late October the days had cooled and the sugars began to climb. The grapes were destemmed and crushed into 1 ton bins and marinated for 24-36 hours on the skins. This releases all the spice for which Gewurz is named. Winemaking Notes: The juice was settled for 4 days at 32 degrees to remove any solids left from pressing. The clean juice fermented at a moderately warm temperature in closed stainless steel fermentors. We aged the wine for another 4 weeks on the yeast before moving it. After four months of aging on the light lies we filtered and bottled the wine. Because of the low acidity and risks of oxidation, we kept this wine very still. Tasting Notes: Crush up some anise seeds onto rose petals and toss it in a glass that held sweet grapefruit juice and you have the basic aroma profile of this wine. The palate has a slippery glycerol sense that finishes clean and spicy. The wine is dry but the alcohol, low acidity, and flavor give the impression of sweetness. Food Pairings: Gewurz is as diverse as its descriptors. It is always referenced to couple Asian food these days. Coconut milk, pad thai and light curry work very well. But I also like this gewurz with European classics like foi gras, potatoes au gratin, and a slow roasted chicken dusted with nutmeg, anise, and salt. Technical Notes: Varietal: 100% Gewurztraminer Vineyards: Leonard Ligon Kroupa Appellation: Old Mission Peninsula Harvest Dates: October 20 Brix at harvest: 22 Aging: 100 % Stainless Steel Bottling date: Apri l 14, 2006 Alcohol: 13% Titratable Acid: 4.6g/L Residual Sugar: 0% pH: 3.81 Cases Produced: 725 Return to Peninsula Cellars Wine List
Peninsula Cellars 2005 Gewürztraminer Old Mission Peninsula, 13 pabv.From an exellent source for Gewurz and Riesling.Copper with some spritz and tartrate crystals. Creamy banana, walnut, and a touch of rose. Finely ripe and crisp, well put together, with a nice fluidity in the mouth; almost completely dry, orange peel, energetic, with a delicate finish. Great match with Ahi tuna. To be drunk young or youngish.The younger brother of the Manigold Vineyard bottling.
External Reviews for Peninsula Cellars Gewürztraminer Old Mission Peninsula
For the last several years, when wine consumers think Riesling and Gewurztraminer from Michigan's Old Mission Peninsula, they talk about Peninsula Cellars. And we're not talking only Michigan consumers. Peninsula Cellars Gewurztraminer has garnered GOLD from the San Francisco Chronicle International Wine Competition.Owners Joan and Dave Kroupa have their winemaking operations, begun in 1994, on the grounds of their 250-acre orchards on Old Mission Peninsula. The winery is not open to the public, so the first Peninsula Cellars tasting room was located in a small space at the local post office. Now it's located in the renovated Maple Grove School, which taught local school-age kids between 1895 and 1955.Winemaker Bryan Ulbrich crafts the Alsace-style Gewurztraminer by allowing crushed fruit to macerate 36 to 48 hours before pressing. Ulbrich believes this aids extraction of spicy phenols from grape skins. Settled juice is fermented to dryness and because of the nearly perfect 2005 vintage, yielded a remarkably fruity-spicy wine at 14.5% alcohol. Post fermentation, the wine rests on gross lies for a month before racking. Then it ages another six months before bottling.Rose petal and lychee notes jump out of the glass. Gewurz spiciness kicks in on the palate and screams, "serve me with Pan Asian foods." Any coconut-based Thai curry is a food and wine match made in heaven. Grill a firm-fleshed fish and serve a side of grilled pineapple along with this wine and drive your taste buds crazy.This wine won Best of Class Dry White earlier this month at the 29th annual Michigan Wine & Spirits Competition.