“The picking decision is the most crucial step to preserving the aromatics of this wine. During harvest, we tend to use our senses more with this varietal rather than our lab instruments. You can’t go strictly on the brix and acidity numbers, it has to be a call that you make out in the vineyard. It takes walking the rows and tasting berries to find the perfect day to bring in the fruit. In the vineyard and in the glass, Gewurztraminer is one of the most recognizable varietals. However, as the fruit ripens, that spicy character we all love can be lost forever if you’re not careful. When in doubt, rather than letting in hang on the vine too long, we pick the Gewurz early rather than being late.”

-Co-winemaker, Anne Sery

Blocks: 1C & 4B 

Planted: 1972, 1974

Sourced from the Hyland Vineyard, this bone-dry and intensely fragrant take on the grape is exceptional in every way. Scents of clover, mint and body powder lead into a varietally true wine with deep, rich flavors of Meyer lemon, peach and papaya. It's full bodied, flavorful and complex. - PAUL GREGUTT (Wine Enthusiast)

Elevation: 700 feet

100% Stainless Steel

60 days fermentation in cold stainless steel

pH: 3.31

Alc %: 13.1

“A beautiful nose of clover, fresh shaved ginger and cantaloupe greet you and set up perfectly for a complex mouthful of vibrancy displayed through notes of apricot, candied ginger and honeysuckle.”

                    -Co-winemaker, Brian Irvine