2003 Wyncroft Lake Michigan Shore Gewurztraminer
Madron Lake Vineyard
Vinification:
2003 was cool wet vintage that was saved by a perfect warm and dry September. The modest crop attained high sugar and flavor concentration on the 22-year-old vines at the old Madron Lake vineyard just across the street from Avonlea. The grapes were harvested late, soaked on their skins for 6 hours, then slowly and gently pressed to extract the pure spicy sweet viscous juice. Epernay 2 yeast was chosen for primary fermentation to emphasize the fruitiness and distinctive nose of Gewurztraminer. The cool fermentation proceeded slowly to complete dryness according to classical Alsacian technique, and the young wine was racked off its yeast lees and aged in neutral containers for two years to soften its tannins. It was then given a modest bentonite/casein fining a month prior to a coarse filtration and bottling.
Harvested Oct. 20th, Alcohol 14.6%, Total acidity .50, pH 3.75, 70 cases produced
The Wine:
Our template for this wine is the classic older dry style of such venerable Alsacian producers as Trimbach and Zind-Humbrecht. The wine displays a rich pale straw color with hints of green gold. The nose exudes pink rose petal, grapefruit, lychee, and sweet nectarine. On the palate the wine is very full-bodied with a sensuously smooth and viscous mouth feel. The flavors are true to the nose with a sweet impression at first, but followed by a long dry aromatic finish. The wine is delicious now but will gain in spiciness and aroma with time in the cellar.
Table Suggestions:
This dry style of Gewurztraminer is a wonderful wine for pairing with unusual flavors. We like it with pork dishes that have fruit glazes, dry Swiss cheeses such as Gruyere and Jarlsberg, Quiche Lorraine, Asian-influenced chicken dishes that include garlic and ginger, and Thai cuisine. It complements many flavors that would kill Chardonnay!
Winemaker’s comments:
Wyncroft is one of just a handful of wineries in the world that produce a truly dry version of this shy bearing noble variety. It is surprisingly long lived in the cellar. We love introducing people to dry Gewurztraminer, as it is one of the world’s most interesting and unusual wines. But we will warn you that once you are hooked on it, it will become a “must have” wine for your cellar.
Madron Lake Vineyard
Vinification:
2003 was cool wet vintage that was saved by a perfect warm and dry September. The modest crop attained high sugar and flavor concentration on the 22-year-old vines at the old Madron Lake vineyard just across the street from Avonlea. The grapes were harvested late, soaked on their skins for 6 hours, then slowly and gently pressed to extract the pure spicy sweet viscous juice. Epernay 2 yeast was chosen for primary fermentation to emphasize the fruitiness and distinctive nose of Gewurztraminer. The cool fermentation proceeded slowly to complete dryness according to classical Alsacian technique, and the young wine was racked off its yeast lees and aged in neutral containers for two years to soften its tannins. It was then given a modest bentonite/casein fining a month prior to a coarse filtration and bottling.
Harvested Oct. 20th, Alcohol 14.6%, Total acidity .50, pH 3.75, 70 cases produced
The Wine:
Our template for this wine is the classic older dry style of such venerable Alsacian producers as Trimbach and Zind-Humbrecht. The wine displays a rich pale straw color with hints of green gold. The nose exudes pink rose petal, grapefruit, lychee, and sweet nectarine. On the palate the wine is very full-bodied with a sensuously smooth and viscous mouth feel. The flavors are true to the nose with a sweet impression at first, but followed by a long dry aromatic finish. The wine is delicious now but will gain in spiciness and aroma with time in the cellar.
Table Suggestions:
This dry style of Gewurztraminer is a wonderful wine for pairing with unusual flavors. We like it with pork dishes that have fruit glazes, dry Swiss cheeses such as Gruyere and Jarlsberg, Quiche Lorraine, Asian-influenced chicken dishes that include garlic and ginger, and Thai cuisine. It complements many flavors that would kill Chardonnay!
Winemaker’s comments:
Wyncroft is one of just a handful of wineries in the world that produce a truly dry version of this shy bearing noble variety. It is surprisingly long lived in the cellar. We love introducing people to dry Gewurztraminer, as it is one of the world’s most interesting and unusual wines. But we will warn you that once you are hooked on it, it will become a “must have” wine for your cellar.
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