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Atwater Vineyards

Skin Fermented Gewürz/Chard 2016
Wine Specs
Vintage
2016
Varietal
Gewürztraminer/Chardonnay
Appellation
Finger Lakes
Acid
6.1
pH
3.67
Aging
19 months neutral French oak
Bottling Date
June 21, 2018
Residual Sugar
.3%
Alcohol %
13.5

Skin Fermented Gewürz/Chard 2016

Skin-contact wines are white wines made like red wines. They ferment with the grape skins, which give wine its color, hence the term "orange wine".

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SKU: B-ATW-00228
Wine Profile
Tasting Notes
This golden, slightly cloudy, unfiltered Gewürztraminer/Chardonnay blend possesses the structure, body and tannins of a red wine with the acidity of a white. The richly textured mouth feel with savory and earthy overtones reach your palate leaving a zing of orange marmalade, grapefruit rind, and dried flowers creating a complex flavor profile with a long lingering finish.
Vineyard Notes
After a mild winter with little snowfall and an uneventful spring, the word of the year in the Finger Lakes was drought. Classified as being under ‘extreme drought’ according to the U.S. Drought Monitor, June and July recorded 1 inch of rain or less in both months. Although the hot, dry summer put some stress on vineyards, we enjoyed excellent yields and relatively low disease pressure resulting in a very clean crop. These conditions also accelerated the ripening process. Overall, it was a ripe year with clean fruit, high sugars and low acids. We are expecting excellent reds with good concentration and ripe tannins. Our vineyards had excellent yields with normal berry size.
Production Notes
52% Gewürztraminer, 48% Chardonnay
Winemaker Notes
Called “vino ambro” the amber wine by Italians, orange wines are created using ancient natural winemaking techniques whereby white wines are produced more like reds. Our Gewürztraminer and Chardonnay grapes were crushed and macerated (7 days) on the skins in open-top one ton bins. Fermented using QA23 & D21 yeast and punched down three times a day, fermentation reached 78°F. The wine was then pressed off after 15 days on the skins (Gewürz) and 18 (Chard) and barreled where malolactic fermentation was completed. After nineteen months of aging, the wine was bottled unfined and unfiltered.
Food Pairing Notes
Chef McKeough suggested pairings are: local mushroom pâté with pickled ramps, Salmon crudo with avocado, mango, cucumber + chives, Seeded nut crisps with blue cheese + ginger-apricot jam.
Production
102 cases
Other Notes
Release Date: April 15, 2019
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