Peninsula Cellars Gewürztraminer Old Mission Peninsula Manigold Vineyard 2005

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Winemaker's Notes:

Vineyards Notes: In 2005, the 10 year old Manigold Vineyard produced exceptionally ripe, balance fruit. We crushed th...

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Peninsula Cellars 2005 Gewürztraminer Old Mission Peninsula, 13 pabv.From an exellent source for Gewurz and Riesling.Copper with some spritz and ta... Read more

For the last several years, when wine consumers think Riesling and Gewurztraminer from Michigan's Old Mission Peninsula, they talk about Peninsula ... Read more

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User Reviews for Peninsula Cellars Gewürztraminer Old Mission Peninsula Manigold Vineyard

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Snooth User: Sweetstuff
139592254
4.00 5
04/10/2009

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 Manigold Vineyard

External Review
Source: Appellation America
10/16/2008

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.


Winemaker's Notes:

Vineyards Notes: In 2005, the 10 year old Manigold Vineyard produced exceptionally ripe, balance fruit. We crushed the fuit and let it marinate with the skins for 36-48 hours before pressing. This helps release aromas and draws out the spicy phenols from the skins. We chose a yeast that is know for aromatic release and high alcohol tolerance. This juice fermented vigorously at 65 F for 10 days. Winemaking Notes: The juice was settled clean and fermented to dryness, 14.5% alcohol. The alcohol, phenols, and tremendous fruitiness balanced into a remarkable Gewurz. Following a month of aging on the gross lies the wine was racked and aged for another 6 months. Because the wine has naturally low acid, we kept it very still. Once it had stabilized, it was filtered and bottled. Tasting Notes: This gewurz is wine that will reveal its true nature over time. In its youth it is showing ripe grapefruit aromas mixed with anise and roses, The high alcohol adds a richness to the spicy phenols. We expect that it will develop more intensity and depth as it ages. The wine is a good choice for those with patience. Food Pairings: We believe that Gewurztraminer is best when it is dry, spicy, full of alcohol, and has intense rose petal and lychee/tropical aromas. This wine is great with coconut milk based curry. Recommended: grilled pork marinated with soy, allspice, pepper a little Gewurz and garnished with a grilled pineapple and red pepper chutney. Technical Notes: Varietal: 100% Gewurztraminer Vineyards: Manigold Vineyard Appellation: Old Mission Peninsula Harvest Dates: October 28 Brix at harvest: 24 Aging: 100% Tank Bottling date: April 18, 2006 Alcohol: 14.5% Titratable Acid: 5g/L Residual Sugar: 0g/L pH: 3.77 Cases Produced: 390 Return to Peninsula Cellars Wine List

Vineyards Notes: In 2005, the 10 year old Manigold Vineyard produced exceptionally ripe, balance fruit. We crushed the fuit and let it marinate with the skins for 36-48 hours before pressing. This helps release aromas and draws out the spicy phenols from the skins. We chose a yeast that is know for aromatic release and high alcohol tolerance. This juice fermented vigorously at 65 F for 10 days. Winemaking Notes: The juice was settled clean and fermented to dryness, 14.5% alcohol. The alcohol, phenols, and tremendous fruitiness balanced into a remarkable Gewurz. Following a month of aging on the gross lies the wine was racked and aged for another 6 months. Because the wine has naturally low acid, we kept it very still. Once it had stabilized, it was filtered and bottled. Tasting Notes: This gewurz is wine that will reveal its true nature over time. In its youth it is showing ripe grapefruit aromas mixed with anise and roses, The high alcohol adds a richness to the spicy phenols. We expect that it will develop more intensity and depth as it ages. The wine is a good choice for those with patience. Food Pairings: We believe that Gewurztraminer is best when it is dry, spicy, full of alcohol, and has intense rose petal and lychee/tropical aromas. This wine is great with coconut milk based curry. Recommended: grilled pork marinated with soy, allspice, pepper a little Gewurz and garnished with a grilled pineapple and red pepper chutney. Technical Notes: Varietal: 100% Gewurztraminer Vineyards: Manigold Vineyard Appellation: Old Mission Peninsula Harvest Dates: October 28 Brix at harvest: 24 Aging: 100% Tank Bottling date: April 18, 2006 Alcohol: 14.5% Titratable Acid: 5g/L Residual Sugar: 0g/L pH: 3.77 Cases Produced: 390 Return to Peninsula Cellars Wine List

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