In order to capture the essence of Gewurztraminer, the vines for this wine were managed to provide maximum varietal character. All grape bunches were exposed to sunlight at frut set with leaf removal on the East sides of the canopy to encourage fruit ripening. Green harvest - the removal of under ripe bunches - was performed at the first sign  of veraison ( when gewurztraminer berries turn from green to pink ) and we left a meager 10-12 bunches per vine to promote ripening, concentrate flavours and best express our Beamsville Bench terroir.

The grapes were hand picked, sorted and whole bunch pressed. The juice was cold settled and then racked off its heavy lees. The wine was slowly fermented at low temperatures with native yeast in a small stainless steel tank. An additional block of fruit was picked late in the season to add ripeness, complexity and concentration.

Winemaker's Comments

Bright golden straw colour with a vibrant and lifted nose of lavender, fresh lychee and signature ginger note this wine shows each vintage. This is a very concentrated and fleshy wine with cleansing acidity and a persistant finish. This terroir wine has aromas, flavours and structure that are true to the Felseck Vineyard.