Peninsula Cellars 2005 Gewurztraminer, Manigold Vineyard

Vineyards Notes:
In 2005, the 10 year old Manigold Vineyard produced exceptionally ripe, balance fruit. We crushed the fuit and let it marinate with the skins for 36-48 hours before pressing. This helps release aromas and draws out the spicy phenols from the skins. We chose a yeast that is know for aromatic release and high alcohol tolerance. This juice fermented vigorously at 65 F for 10 days.

Winemaking Notes:
The juice was settled clean and fermented to dryness, 14.5% alcohol. The alcohol, phenols, and tremendous fruitiness balanced into a remarkable Gewurz. Following a month of aging on the gross lies the wine was racked and aged for another 6 months. Because the wine has naturally low acid, we kept it very still. Once it had stabilized, it was filtered and bottled.

Tasting Notes:
This gewurz is wine that will reveal its true nature over time. In its youth it is showing ripe grapefruit aromas mixed with anise and roses, The high alcohol adds a richness to the spicy phenols. We expect that it will develop more intensity and depth as it ages. The wine is a good choice for those with patience.

Food Pairings:
We believe that Gewurztraminer is best when it is dry, spicy, full of alcohol, and has intense rose petal and lychee/tropical aromas. This wine is great with coconut milk based curry. Recommended: grilled pork marinated with soy, allspice, pepper a little Gewurz and garnished with a grilled pineapple and red pepper chutney.

Technical Notes:

Varietal:	100% Gewurztraminer
Vineyards:	Manigold Vineyard
Appellation:	Old Mission Peninsula
Harvest Dates:	October 28
Brix at harvest:	24
Aging:	100% Tank
Bottling date:	April 18, 2006
Alcohol:	14.5%
Titratable Acid:	5g/L
Residual Sugar:	0g/L
pH:	3.77
Cases Produced:	390