2009 GEWURZTRAMINER
WINE DETAILS
| retail price: | $14.00 |
| club price: | $11.20 |
| available: | None |
| cases: | 276 |
| formats: | 750mL |
| released: | Apr 7, 2010 |
| date profiled: | Mar 18, 2011 |
| region: | Columbia Valley |
| AVA: | Yakima Valley |
| vineyards: | Airport Ranch |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 21.5° |
| alcohol: | 12.8% |
| fined: | No |
| filtered: | Yes |
| oak type: | Unoaked |
| oak barrels: | Not Applicable |
| varietal | % | AVA | clone |
|---|---|---|---|
| gewurztraminer | 100% |
| ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY |
Winemaker Marcus Miller Notes
This Gewüztraminer was sourced from our Miller Vineyard (a part of Airport Ranch). This vineyard was planted in 1999. It has deep, well-drained Warden Silty Loam soil, a Southwest orientation, and an elevation of approximately 940 feet above sea level. The yield was approximately 5.1 tons per acre.
The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best achieved in a stainless steel tank to preserve fruitiness. The winemaking begins with a pre-sort to make sure only ideal clusters are vinified. After this, the grapes go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in ...more... tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 degrees. After racking off of the yeast the wine is heat and cold stabilized. The wine is then filtered and bottled under screw caps in early April.
This wine has a delicate floral bouquet with nuances of pear and lychee. Light-bodied and slightly sweet on the finish, drink now through 2012.
Residual Sugar 1.2%
The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best achieved in a stainless steel tank to preserve fruitiness. The winemaking begins with a pre-sort to make sure only ideal clusters are vinified. After this, the grapes go straight to press as whole clusters. The juice is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in ...more... tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 degrees. After racking off of the yeast the wine is heat and cold stabilized. The wine is then filtered and bottled under screw caps in early April.
This wine has a delicate floral bouquet with nuances of pear and lychee. Light-bodied and slightly sweet on the finish, drink now through 2012.
Residual Sugar 1.2%
PH | 509.786.7401
2009 Airfield Estates Gewurztraminer - End of Results
