Winemaker's Notes: "Hand harvested, foot stomped and cold soaked for 3 hours before being whole cluster pressed. Native fermentation in neutral French oak barrels. Fermented "dry", not "bone dry" but certainly dry. The wine shows classic Gewurtz aromatics with a balanced acidity to make a great Thai, Indian spiced food companion. Bottled unfined and unfiltered. 50cs total production."
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