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- Columbia River Gorge - Underwood WA (More Info)
Gewurztraminer grown in the higher elevations of the Columbia Gorge produce outstanding varietal wines. At 1300 feet elevation, the cool marine air dominates over the continental climate a few miles to the east. Distinct lychee nut nose and consistent quality make this one of the finest Gewurztraminers of North America. The Columbia Gorge Gewurztraminer has been our best buy for over 14 years. May be made with residual sugar and no malolactic, or barrel ferment with malolactic, it will make you happy every way.
Now Available: Dry and Spicy Gewurz Recipe 2.0 (Click to Download)
Note: On version 1.0 of the Gewurz recipe, on page 3 under the Tartaric Acid, the header read "Potassium Metabilsulfite Addition". This should have read, "Tartaric Acid Additions". This typo has been fixed in version 2.0 available above.
Availability
Columbia Gorge Gewurztraminer will be available as fresh juice at harvest or in frozen 5.25 gallon pails after harvest.
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Photo: Columbia Gorge Gewurztraminer. (click to enlarge)
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Gewurztraminer Vineyard Information
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Photo: Looking south through rows of Columbia Gorge Gewurztraminer vines towards the Columbia River. (click to enlarge)
2007 Golumbia Gorge Gewurztraminer
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Celilo Vineyards , Columbia Gorege AVA , WA
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Grape Code: 07CGGW / Freezer Code: 510
Harvested clean on 10/23/07 with mature flavors and classic aroma. SO2 added. May add 7 grams tartaric acid per 20 liters of juice to raise TA to 0.73. Add yeast starter using VL1 or Premier Cuveé yeast. (Use Steinberg yeast if you desire residual sugar.) Ferment cool. Once fermentation starts, add good dose of yeast food. No malolactic fermentation or oak flavoring needed. With out malolactic fermentation, consider lysozyme addition. Obtain accurate pH to maintain proper SO2 level after sugar fermentation. May barrel ferment like a chardonnay doing malolactic fermentation with sur lees oak aging - will need acid addition. With Malolactic ferementation, order enzymatic test to verify ML completion. Obtain accurate pH and add proper amount of SO2 based on pH. Fine with bentonite at 2 grams per gallon 6 weeks before bottling for ML and non-ML wines.
Yeast Assimilable Nitrogen (YAN): 288 mg / L
Malic Acid: 4.17 g / L
Availability:
As of Jan 24th 2008
100+ pails available in Richmond CA
100+ pails available in Portland OR
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2006 Golumbia Gorge Gewurztraminer
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Celilo Vineyards , Columbia Gorege AVA , WA
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Grape Code: 06CGGW / Freezer Code: 328
Harvested clean on 10/6/06 with rich, mature flavors and classic aroma. No S02 added. Juice requires addition of 3 grams per liter tartaric acid (approx. 2 oz per 20 liters). Refreeze 1.5 to 2 liters of juice for addition at bottling if sweet wine desired. Add yeast food once fermentation begins. Use VL1, 58W3, DV10 or Premier Cuvee yeast (Steinberg yeast for residual sugar). Ferment cool. No malolactic fermentation. Without malolactic fermentaion, consider lysozyme addition. Obtain accurate pH. Based on pH add SO2 after sugar fermentation. Perform enzymatic test to very ML completion. Fine with bentonite at 2 grams per gallon 6 weeks before bottling for ML and non-ML wines. With residual sugar, add sorbate at bottling with SO2.
Availability:
As of Jan 24th 2008
34 pails available in Hatfield PA
27 pails available in New Haven CT
48 pails available in Chicago IL
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- Region: Columbia River Gorge, Underwood WA
- Age: Planted in 1976 and 2000
- Irrigation: Drip irrigated & dry farmed on deep volcanic sandy / loam soils
- Trellis: Vertical trellis with modified Scott Henry, cane pruned
- Early Northwest harvest.
- Small bunches, harvested on flavor & smell, may have low acid - 22.5°brix
- Less than 3 tons / acre
- Premium vineyard & grapes
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