Hand picked grapes were crushed and destemmed and allowed a 2 day maceration before being bucketed into the half-ton bladder press. Settled, browned juice was pumped into stainless steel to ferment. In August of 2018, after both alcoholic and malolactic fermentation were complete the wine was racked off its lees, given a 1 brix dose of sugar and gravity bottled by hand without fining or filtration. A secondary fermentation took place in bottle resulting in a lightly sparkling wine.
TASTING NOTE: Gentle mousse with classic gewuÌˆrztraminer nose of lychee and rose petal. Light, bright, refreshing and absolutely dry in the mouth. A great aperitif.
ELIZABETH'S VINEYARD: Located in Hector, New York on the eastern shore of Seneca Lake, this twenty-seven acre vineyard is composed of shallow loam soil over shale on a slope leading to some of the lake's deepest waters. Among the pinot noir, cabernet franc and riesling, grower John Leidenfrost also maintains blocks of spur pruned cabernet sauvignon and chardonnay over a quarter century old. This vineyard's privileged exposure and thin, shale laden soil produces wine of great depth and backbone.