Growing Conditions

Single vineyard.

Winemaking

A small batch production, Gewurtztraminer was de-stemmed and crushed, then fermented in bins with their skins and seeds. After fermentation, the wine was macerated on the skins for another 11 days before pressing, giving it an amber hue. The wine was then transferred to neutral oak for maturation.

Aging

A second racking was performed to promote an even aging profile throughout the wine.

Bottling occurred after 9 months in the barrel.