2007 Ferrington Vineyard Gewurztraminer -- Tandem Winery Shopping Cart
$22.00
Norman Kobler is a magician of a grower and a prince among men. His long and outstanding efforts at Ferrington Vineyard have been rewarded with not only public acclaim for his vineyard, but also a great deal of personal respect from all of the winemakers with whom he works.
Greg La Follette has been making wine from Norm’s vineyard since the mid-1990s, spread across several labels. Though we have made this varietal for our Peloton red wine blend for several years, this 2007 Tandem Gewurztraminer is our inaugural release as a varietal. With its tiny berries and resulting intense flavors, we thought this wine was unique enough in its strong spicy accent to deserve a label of its own – we hope you will find this true as well. It is rather difficult and expensive to bottle up just two barrels - please call or write us to let us know if our efforts are worthy of a repeat!
Tasting notes:
When Greg L first saw the grapes of this vintage, he almost had little spasms of joy. This is a wine that is a true partnership between the soil and the winemaker, with highly perfumed jasmine and ginger flower notes laced with touches of lychee and passionfruit. These descriptors continue on the palate, with the intensity of candied ginger most prominent through the late palate. There are late echoes of night-blooming jasmine again in the long, long finish. Bone-dry, this wine will go well with Asian dishes now or after short-term cellaring. Enjoy!
Technical Data:
- Vineyard: Located just outside the town of Booneville, this storied site has been home to some of the most highly regarded Pinots in past years. The Gewurz vines from which we make this wine are among the oldest in the Anderson Valley planted on moderately deep alluvial soil that has allowed the roots to go deep. Minimal watering of the vines during this run of dry years has created very small berries with thick, fragrant skins ideal for the winemaking techniques described below.
- Harvest: 2007 was a great year for spicy skin ripeness in this classic Germanic varietal. The growing season was dry and cool, allowing for both smaller berries and great spice development. We took advantage of this by destemming, crushing and must-holding (skins contacted with the juice) for about 36 hours. We also used an extractive enzyme to turn the volume up on the flavor. We used the last of the press cut for this wine, going for the intensity that can come later in the press cycle. This juice was then cold-settled and fined to remove bitterness and hardness resulting from the skin contacting/pressing.
- Fermentation: we used a special yeast that has a high level of enzyme development to draw out the spiciness of this grape. 2/3 of the Fermentation was conducted at ambient temperature in neutral barrels and the remaining 1/3 was cold-fermented in stainless steel (50 F). Once fermentations were complete, the wine was racked off the lees and Malolactic (secondary) fermentation was prevented to preserve the fresh fruitiness this wine shows.
- Bottling technical information of 43 cases of this fined and filtered wine:
- pH: 3.2
- TA: 7.8 g/L
- 13.8% alcohol
- Residual sugar: 0.31% (dry)
- Appellation: Anderson Valley (Mendocino)
SKU: T707GCFV
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