Standing Stone Vineyards Gewürztraminer


Standing Stone Vineyards Gewürztraminer


Technical Information
Alcohol 13.3%
Total acid 4.95 g/l  
Residual sugar 1.0%
pH 3.7
Wine Spectator 87
Wine Enthusiast 89

Vintage Notes
The winter of 2012-2013 was average in terms of cold temperatures in the Finger Lakes and we did not experience any significant negative extremes. Overall bud damage was very limited (10% and under). Bud break was close to normal and occurred over the first 10 days of May. Overall growing conditions were on the cooler side compared to the 2012 vintage, which is actually preferred for our aromatic white wines. Aside from frequent rain in the beginning of the spring/summer season causing some stress on the vines due to increased powdery mildew and botrytis, the season was a huge success in the vineyard. We harvested an above average crop of grapes from our vineyard in the fall of 2013 and found that it produced soft white wines.

Vineyard Information
This vineyard is across the road from the winery. With very shallow soil, and large slate deposits just underneath the surface. Nicknamed the "Dynamite" vineyard due to the fact that dynamite was used to place the original trellis posts. The vines’ exposure to sun and warmth is maximized, and nice mineral notes show off in the wine. Winemaking Information: Harvested on September 21 & 23, 2013 at 25 Brix. Cold soaking on the skins is risky, but necessary to extract the maximum spice and Gewurztraminer characteristics. Fermented and aged in stainless steel tanks at cool temperatures to bring out fruit aromas and flavors. Left on lees for 2 months to enrich mouth feel and mellow out the various components of fruit, spice and floral aromas.

Tasting Notes
Rich aromas of lavender and rose show. Mouth filling, with round, and lengthy notes on the finish. Cheese Pairing: Spicy cheeses, Brie cheese, goat cheeses with strong herbal flavors. Food Pairing: Lamb, pork, charcuterie spicy dishes, Chinese, and Thai cuisine.

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