<H1>2006 Oregon Gewurztraminer -- Erath Winery Shopping Cart</H1>
<B>$15.00</B>
-- <I>"...unfolds from a sweet initial palate entry then broadens into a warm, creamy and lingering mouthfeel."</I>
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<p><b>Tasting Notes</b> <br />“The 2006 Oregon Gerwürztraminer is a bouquet of rose petal, lavender, lychee and anise aromas. The wine unfolds from a sweet initial palate entry then broadens into a warm, creamy and lingering mouthfeel. Unique to our Gerwürztraminer is that it is fermented to dryness in older neutral flavored barrels.” <br />-<em>Gary Horner, Winemaker</em> </p>
<p><b>Wine History</b> <br />Erath has been producing a dry barrel fermented Gerwürztraminer since 2003. We choose old barrels so that the sometimes delicate Gerwürztraminer flavors and aromas are not complicated by new oak flavors and aromas. Barrel fermentation produces a creaminess in the wine, which is magnified by gentle lees stirring once fermentation has ceased. Skin bitterness often associated with Gerwürztraminer is greatly reduced by the lees contact through a natural fining process. The finished wine is a lively, fruit and flower scented wine perfect for pairing with Asian cuisine. </p>
<p><b>Vintage Overview</b> <br />A mild, dry spring resulted in an exceptional fruit set as opposed to 2004 and 2005 vintages, where cool, wet spring weather lead to crop levels half normal size. The fruit continued to develop under warm and dry conditions punctuated with periodic heat spikes. Continued warmth in September and into October significantly condensed the harvest period causing some vintners to delay harvesting until their tanks were emptied of the first fruit harvested. <br /><br />The 2006 vintage was second only to 2003 in heat, which is fortunate in that full ripeness in a higher than normal crop year can only be achieved if the autumn rains do not start early. We were fortunate in that the rains held off and all of our fruit was brought in at optimum ripeness. <br /><br />Our white wines burst with intense fruit aromas and are balanced with remarkable richness and acidity. </p>
<p><b>Technical Specs</b> </p>
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<li>Appellation: Oregon</li>
<li>40% Sunnyside Vineyard (Willamette Valley) 60% Foris Vineyard (Rogue Valley)</li>
<li>Barrel Regime: 100% Barrel fermented over 30 days and left on the yeast lees, stirred weekly. 100% neutral French oak.</li>
<li>Harvest:23.6–24.6% brix, 5.1-5.5 g/L T.A., 3.42-3.66 pH</li>
<li>Bottling: 14.53% alc. by vol, 6.8 g/L T.A., 3.29 pH, 0.11% R.S.</li>
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<LI>SKU: 17925
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