New Release
Winter Ferment Gewürztraminer 2023
New Release
This innovative wine utilizes the winemaking technique called Winter Fermentation. After harvest, the pressed grapes are chilled to 32F for three months then thawed and fermented during the winter. The process results in a wine with enhanced expression of tropical and stone fruits, a greater concentration of those flavors, and a fuller body.
The 2023 Dr. Konstantin Frank Winter Ferment Gewurztraminer seduces the senses with an intoxicating nose of ripe cantaloupe, succulent apricots, and exotic lychee, subtly accented by hints of white pepper and ginger. On the palate, this wine is rich and slightly sweet, with lively acidity that enhances its vibrant flavors dancing with honeysuckle and orange blossom.
Pair with Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings.
Download Summary
The 2023 Dr. Konstantin Frank Winter Ferment Gewurztraminer seduces the senses with an intoxicating nose of ripe cantaloupe, succulent apricots, and exotic lychee, subtly accented by hints of white pepper and ginger. On the palate, this wine is rich and slightly sweet, with lively acidity that enhances its vibrant flavors dancing with honeysuckle and orange blossom.
Pair with Middle Eastern, Moroccan, Thai, and Asian cuisines. Pairs well with Spicy and Aromatic Ingredients like Pepper, Ginger, Curry, Sesame, and Soy. Spicy BBQ and Wings.
Wine Specs
Vintage
2023
ACID
0
Varietal
Gewurztraminer
Residual sugar
4.3%
AGING
Unoaked.
Alcohol %
12
Profile
TASTING NOTES
The 2023 Dr. Konstantin Frank Winter Ferment Gewurztraminer seduces the senses with an intoxicating nose of ripe cantaloupe, succulent apricots, and exotic lychee, subtly accented by hints of white pepper and ginger. On the palate, this wine is rich and slightly sweet, with lively acidity that enhances its vibrant flavors dancing with honeysuckle and orange blossom.
VINEYARD NOTES
Gewürztraminer blocks on our Keuka vineyard were planted in 1968 and 1981 on 3309 rootstocks. Soils here are shallow, shale-based which add minerality, acidity, and elegance. Gewürztraminer was planted in 2012 on one four-acre plot on our Seneca estate vineyard. Temperatures here are a few degrees warmer than Keuka thus providing riper fruit notes. Soils on Seneca are characterized by deep honeoye silt loam.
WINEMAKER NOTES
The growing season of 2023 presented many opportunities and challenges. The winter was mild, with low cold stress on the vines. This led to an uncharacteristically warm spring, causing the vines to begin budburst early. In mid-May, the entire region experienced a freeze event that only happens once in a century. The freeze caused a loss of 10%-50% of buds, depending on location and grape variety. The reduction in buds per vine led to a concentration of the resulting grapes, which were of high quality. The ripening and harvest period from August to October followed the typical pattern for the Finger Lakes region, with warm days, cool nights, and occasional rainfall.
VARIETY
100% Gewürztraminer.
VINIFICATION
De-Stemmed. 12 Hour Skin Contact. Juice Chilled 3 Months Pre-Fermentation.
VESSEL
Stainless Steel. Temperature Controlled.
FERMENTATION
Juice Thawed then Traditional Fermentation.
ÉLEVAGE
Unoaked. 4 Months Lees Aging.
ACCOLADES
Gai Pad Khing (Ginger Chicken)
Recipe by Holly, Hospitality Manager
This is a great stir-fry recipe that’s quick to make and good for when there are leftover fresh vegetables in the fridge that need to be cooked. The ginger spice pairs wonderfully with a wine with a bit of sweetness to it.
Ingredients:
2 Chicken Breasts, Thinly Sliced
1/4 Cup Fresh Ginger, Peeled and Julienned
1 Mild Red Chilli
4 Green Onions, Sliced
1 Cup Oyster Mushrooms
1 Cup Broccoli
2 Garlic Cloves
2 tbsp Oyster Sauce
2 tsp Soy Sauce
1 tsp Light Brown Sugar
1/2 tsp Black Pepper
2 tbsp Olive Oil
Process:
Have all the ingredients sliced and ready to go as the cooking goes quite quickly. In a pan large enough to fit all the above ingredients, heat the olive oil on medium-low heat and sizzle the ginger for about 1 minute. Add the garlic and sizzle for another 30 seconds. Add the sliced chicken, turn the stove up to medium-high, and continuously stir the chicken while cooking. When the chicken is nearly finished, add the oyster sauce, soy sauce, sugar, and black pepper. Stir. Once hot, add about 1/4 cup of water to the pan. Add the chili, broccoli, and mushrooms and cook. In about 5 minutes, the watery mixture should have reduced to a thick sauce. When finished, add in the green onions, stir, and serve.
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