Cart 0 items: $0.00
Your Account
Log In
Menu

N° 008 Skin Contact Gewürztraminer

N° 008 Skin Contact Gewürztraminer
In Stock
Add To Cart
$24.00
 
Research Society Fellowship Exclusive for Fall 2019 Release

The grapes for Culmina's Nº 008 Skin Contact Gewürztraminer were sourced from Culmina's only pink-skinned micro-block on Arise Bench. Jean-Marc soaked the grapes on skins for 3 full days prior to fermentation, adding texture an interest to this aromatic variety. A lengthy, natural fermentation utilizing only indigenous yeast followed, adding further complexity and character to this classically-styled wine. Vibrant with notes of lychee, rose petals and sandalwood, and balanced by chalky minerality, a natural freshness, and a round mid-palate, this classically-styled Gewürztraminer is a stunning surprise. Only 100 cases produced.


"The integration between the fruit and flinty minerality is seamless, Each sip is a revelation."
Western Living Magazine | NEAL MCLENNAN


VINTAGE
2018

APPELLATION
Okanagan Valley

SUB-APPELLATION
Golden Mile Bench (100%)

VINEYARD SOURCE
Produced from the only block of pink-skinned grapes at Culmina, also located on Arise Bench.

VINEYARD BLOCK 
Q1

CLONE & ROOTSTOCK
47 & 101.14

WINEMAKING
Basket pressed following 3 days cold-soaked on skins prior to the onset of fermentation; racked and then left to ferment using 100% Indigenous yeast.

TASTING NOTE
Classically vibrant and perfumed, white flower and rose petal aromas combine with honeyed cantaloupe, lychee, and sandalwood notes. The rich and opulent palate deftly balances integrated flavours of melon and stone fruit with savoury coconut, chalky minerality, and a sublime natural freshness, carrying the lot effortlessly through to the long, textural finish.

FOOD PAIRING
Linguine alla vongole with Quadra Island little neck claims; or Lemongrass and kaffir lime infused coconut laksa with wild BC side-striped prawns.

FULL TASTING NOTE     

Product Reviews
Add A Product Review
E-Mail me when someone reviews this product

Leave this field blank: