Banyan Gewurztraminer

Commercial Description

With yields returning somewhat to normal, the 2016 Gewürztraminer is back to being grown 100% at Ventana Vineyards in the Arroyo Seco AVA of Monterey, Typical for that area, wind, fog, and cool temperatures predominate year round. Both vineyards are carefully farmed to assure the specific ripeness, a balance of sugar and acidity, that we are looking for. A long growing season and temperatures that rarely rise above 80˚F create an ideal spot for such an intensely aromatic wine.

Having tried it both ways, we now choose to mechanically harvest versus handpicking. The added skin contact time while in transport to the winery boosts the aromatics and savoriness of the wine. Once at the winery, grapes are pressed then cold settled for 72 hours before the fermentation is allowed to begin. Fermentation thie vintage lasted 31 days at 54˚F.

2016 was not as warm or as early as 2015. Consequently, acids were a little higher and the flavors have a certain density to them. With more acid, we left just a touch more residual sugar before arresting the fermentation.