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Sheldrake Point Gewürztraminer 2012

Winemaker's Notes:

On October 1, 2012, 10.6 tons of Gewurztraminer were harvested and placed into a refrigerated truck and cooled for two days at 50 F. 4.4 tons were harvested on October 3. Both lots were de-stemmed, crushed, and pumped to a stainless steel tank then cold-soaked for two days before being pressed. Harvest chemistry was 22.8 Brix, acid of 5.1 g/L, and a pH of 3.53. Fermentation with Epernay 2 yeast continued for 25 days at ~64F and was stopped at 0.5% residual sugar.

Region: USA » New York » Finger Lakes

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Color: White
Varietal: Gewürztraminer
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Sheldrake Point Winery:
Sheldrake Point Winery was founded in 1997. The company is licensed as a New York State Winery and owns and operates a 155 acre farm located on the shores of Cayuga Lake in the Finger Lakes, a vineyard of 44 acres planted to Vinifera vines, a winery producing 8000 cases and Simply Red Bistro serving savory American cuisine. Our current investor Members are drawn from three families. Members who... Read more
Sheldrake Point Winery was founded in 1997. The company is licensed as a New York State Winery and owns and operates a 155 acre farm located on the shores of Cayuga Lake in the Finger Lakes, a vineyard of 44 acres planted to Vinifera vines, a winery producing 8000 cases and Simply Red Bistro serving savory American cuisine. Our current investor Members are drawn from three families. Members who are company officers include Chuck Tauck as Senior Managing Partner (principal owner) and Bob Madill as Winegrower, General Manager and Partner. Partners Michael and Marjorie Adams live in Australia and are engaged in developing a wine export business. Greg Sandor, who founded the company and acted as General Manager from 1997 through the spring of 1999, has established Bridge Urban Winery in Brooklyn.. Read less

Tasting Notes:

Bright, light lemon with a hint of green. A remarkable bouquet of spiced exotic fruit; mango, pear, cardamom and nutmeg. Full, round and expressive in the mouth; rich and plush and showing a long finish from a wonderfully ripe vintage.

On October 1, 2012, 10.6 tons of Gewurztraminer were harvested and placed into a refrigerated truck and cooled for two days at 50 F. 4.4 tons were harvested on October 3. Both lots were de-stemmed, crushed, and pumped to a stainless steel tank then cold-soaked for two days before being pressed. Harvest chemistry was 22.8 Brix, acid of 5.1 g/L, and a pH of 3.53. Fermentation with Epernay 2 yeast continued for 25 days at ~64F and was stopped at 0.5% residual sugar.

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795 produced.

Closure: Cork

Wine Specs:

Alcohol: 13.4% pH: 3.7
Sugar: .5 grams per liter Total Acidity: 6.4 grams per liter

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