2015 King Estate Gewürztraminer, Willamette Valley
Guaranteed by Thanksgiving
Gewürztraminer is an aromatic grape varietal that thrives in cool climate conditions. These conditions are perfectly suited for the small parcels of Gewürztraminer found on Block 19 of our own King Estate Vineyard, one of the coolest and highest elevation sites in the Willamette Valley.
This fine expression of Gewürztraminer features aromatics of lychee, white peach, citrus, mango and perfumed spice on the nose. The entrance has good volume with refreshing acidity. On the palate discover flavors of rose petals, passion fruit, lychee, cherry blossom and jasmine. Notes of wet stone linger on the finish.
The fruit had 24 hours of skin contact in the press to give the wine added varietal character. Fermentation was in 100% stainless steel tanks, then aged sur lie for six months, also in stainless steel.
2015 was the earliest harvest in King Estate history. A dry, mild winter led to early bud break in mid-to late March, about two weeks ahead of normal. With minimal frost damage to worry about during winter, there was an abundance of fruit set by early June. Warm temperatures throughout spring and summer kept the vines ahead of their seasonal average maturation. A slight reprieve from the heat arrived around harvest and helped to preserve acidity and allowed for optimal flavor development. The fruit benefited from extended hang time and came in perfectly ripe.
Varietal: 100% King Estate Vineyard Gewürztraminer
Appellation: Willamette Valley
RS: 1 g/L
TA: 6 g/L
6x 2015 King Estate Gewürztraminer, Willamette Valley
12x 2015 King Estate Gewürztraminer, Willamette Valley
When King Estate was founded in 1991, it was driven by a commitment to sustainability and profound respect for the land. The adventurous spirit that inspired us from the beginning continues to guide us as we nurture our vineyards to craft premium Oregon wines.
The King Estate story is woven into the history of Oregon wine, where winemaking is synonymous with discovery and sustainability. The last 30 years have been focused on innovation, craft, and a deep sense of respect for the land, the vines and the people who enjoy our wines. We have been establishing our traditions, one vintage at a time.
Today we continue to build a legacy with sustainable agricultural and winemaking practices, resulting in our collection of fine wines. Our deep-rooted philosophy led to King Estate becoming the largest certified Biodynamic vineyard in North America. It’s more than a trend to us — it’s a way of life.
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OK, so its fruity. That is to be expected for a Gewürztraminer. But since the technicals (2015, Willamette Valley, 13.5% abv) on this offering are so terse, we don’t know if it is dry, semi-dry, or sweet.
Tell me more. (I am in the market for a few dessert type wines.)
@Jackinga I’d prefer stats to rats on this one. “Sweetness” or “fruity” is too subjective when dealing with Gewurztraminer. I opened a bottle of bone dry Anderson Valley Gewurtz for Thanksgiving several years ago and folks swore it was sweet. These folks were no stranger to wine, just not this varietal.
Although not available for OH, this wine varietal brought back long ago memories when I was stationed in Germany. We’d fill our Bota bags with either Gewürztraminer or Riesling then go hiking in the hills around Hessental/Schwabisch Hall.
The dryness/sweetness of these varietals and other varietals are dependent on when they’re harvested, early or late! The longer the grapes were on the vine, the more sugar developed. Most of the Gewurzt that we bought locally were more medium sweet. The Riesling’s were early harvest -dry.
Definitely, Gewürztraminer and Riesling are two that can have a wide spectrum of dryness / RS. In general the Oregon ones tend to made in a dry style. For Rieslings (mostly grown in WA state) you can get the whole variety from one producer, sometimes. Chateau Ste Michelle has mid-priced Rieslings I think are pretty good daily white sippers, and in stores locally you can often see Dry Riesling, Riesling (default), and Sweet Riesling next to each other from the same producer at the same price. That’s pretty unusual and I think mostly just the (default) one is sold nationally. But for sub-$10 they are pretty good but the “dry” is my favorite.
Off-topic: In 1985 I was in Europe for work, and visited a friend who was stationed at Schwäbisch Hall and I spent 2 -3 days there. Things were very “open” then and it was easy to visit. Also got to drive out to a field nearby and watch him jump out of a plane. And going to a bar downtown (not really a big downtown, as I recall). Also some kind of a pub-like place on a hill where they had the small “hand-ball” bowling, I think it’s called Kugeln, where we met with his friends. Somehow eating and drinking were pretty important elements of the lifestyle. (as should be.)
Just arrived, had a snort… Came on a cold MA November day, so the bottle was just the right temp for a trial.
Tart rose water on the nose, which I’m told is “lychee” though I’ve never had one. First flavor is peach with a quick grapefruit following on the tongue. Off-dry with a medium finish. I mainly review whiskey, so sorry about the brevity. (Not a rat.) I’ll have more wine later.
@InFrom, In my defense, UPS told me to be present between noon and 2 for signature purposes, but didn’t arrive until 4:40pm and I had about 8 minutes before I had to leave the house to get the kids. But did I squeeze in 2oz of wine? You bet…