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Skin fermented gewürztraminer. 2019 harvest. Native yeast ferment, in barrel. In a neutral barrel for 1 month. 15ppm sulphites at bottling.
This gewurz has a distinct sponge toffee aroma. It has also been described as orange creamsicle. Typical of Ontario gewurtz, it is a lower acid wine. It was fermented on skins for 12 days, then moved to barrel. It is orange in colour, but because it was bottled so young it has retained youthful aromatics instead of the typical bergamot/orange rind of many orange wines.