We Speak Wine USD 15.29 750ml

Sheldrake Point Vineyard Gewürtztraminer Finger Lakes 2013

Winemaker's Notes:

This full-bodied Gewürztraminer is round and ripe in the mouth, plush and luxurious, showing hints of spice and fresh fruit. On October 24, 2013, there were 11.3 tons of Gewürztraminer harvested. 6.6 tons were crushed and de-stemmed and left in the press to cold-soak overnight. The juice was pressed on 10/25, yielding a harvest chemistry of 23.5 Brix, 7.4 g/L TA, and a pH of 3.75. The remaining 5.7 tons were crushed and de-stemmed on 10/25 and left in the press to cold-soak overnight. They were pressed on 10/26, with the juice added to the juice from the prior day.The settled juice was racked to a fermentation tank 2 days later, warmed, and inoculated with Epernay 2 yeast. No nutrients were added. The fermentation continued for 35 days between 55° and 62° F and was stopped by cooling at 0.6% residual sugar. The wine was racked off the gross lees 25 days after fermentation.The wine was heat stabilized with an addition of 5lbs/1000 gal of bentonite on 2/25/14. The wine was filtered through 5.0 micron pads, 2.0 micron pads, and .8 micron pads between 4/16 and 5/6/2014. Sterile filtered during bottling on 05/14/2014, with a total of 591 cases produced. A well-known partner to roasted poultry, ham and scallops, it is also delectable as an aperitif prior to your meal. Experiment with strong flavors and spices. This wine is vegan friendly.

Region: USA » New York » Finger Lakes

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Varietal: Gewürtztraminer
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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

External Reviews for Sheldrake Point Vineyard Gewürtztraminer Finger Lakes

External Review
Source: We Speak Wine
10/24/2011

This exuberant, full-bodied Gewürztraminer is pale lemon in color, with a bouncy nose of spicy pear, rose petal and orange blossom. Round and ripe in the mouth, full bodied and luxurious, showing spicy fruit, and a long fresh finish of ripe pear, mandarin flavors with notes of tarragon. - Winery


External Review
Source: We Speak Wine
05/11/2011

Sheldrake Point Vineyard Gewurtztraminer Finger Lakes 750ML



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Shipping to:

This full-bodied Gewürztraminer is round and ripe in the mouth, plush and luxurious, showing hints of spice and fresh fruit. On October 24, 2013, there were 11.3 tons of Gewürztraminer harvested. 6.6 tons were crushed and de-stemmed and left in the press to cold-soak overnight. The juice was pressed on 10/25, yielding a harvest chemistry of 23.5 Brix, 7.4 g/L TA, and a pH of 3.75. The remaining 5.7 tons were crushed and de-stemmed on 10/25 and left in the press to cold-soak overnight. They were pressed on 10/26, with the juice added to the juice from the prior day.The settled juice was racked to a fermentation tank 2 days later, warmed, and inoculated with Epernay 2 yeast. No nutrients were added. The fermentation continued for 35 days between 55° and 62° F and was stopped by cooling at 0.6% residual sugar. The wine was racked off the gross lees 25 days after fermentation.The wine was heat stabilized with an addition of 5lbs/1000 gal of bentonite on 2/25/14. The wine was filtered through 5.0 micron pads, 2.0 micron pads, and .8 micron pads between 4/16 and 5/6/2014. Sterile filtered during bottling on 05/14/2014, with a total of 591 cases produced. A well-known partner to roasted poultry, ham and scallops, it is also delectable as an aperitif prior to your meal. Experiment with strong flavors and spices. This wine is vegan friendly.

Wine Specs:

Alcohol: 14.3%

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