Gewurztraminer - Columbia Gorge, Underwood WA 2007
BF188

Gewurztraminer grown in the higher elevations of the Columbia Gorge produces 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 Brehm's best buy for over 22 years. May be made with residual sugar and no malolactic, or barrel ferment with malolactic, it will make you happy every way.

The fruit from this vineyard is purchased by several wineries in Washington whose wines made from it have won multiple awards. Wine made directly from Brehm frozen fruit has also received many awards, including the Best of Show at WineMaker Magazine's international competition a couple of years past. It has been a grape of terrific value. This 22-year tradition requires recognition that this varietal, grown under the proper conditions in particular soil, makes a wonderful companion with a wide range of food. Gewurztraminer likes life in the coolest parts of the Columbia Gorge. The varietal loses the intensity of its character when grown in warmer climates. It is an early ripening grape with a thick, rose colored skin. Bunches are quite small with good resistance to rot. Early in the maturation process, Gewurztraminer loses its malic acid. Low total acidity juice is more usual than not.

The Gewurztraminers are harvested by taste. The unique, spicy character of the grape is its distinguishing characteristic. When harvesting for taste and maturity, the total acidity can be diminished. Tartaric Acid additions are very common with this grape and recommended here. Add the tartartic acid to juice once it is in your primary fermentor.

The MoreWine! guys tasted wine made by Peter Brehm using Gewurzstraminer from this vineyard and it was absolutely wonderful. To the extent that is currently on our wish list to be the first white wine made in Olin Wines (MoreWine!'s test winery)

Couple more tidbits: Underwood Mountain is actually an old volcano and there is a distinct minerality in this wine which comes directly from the soil. The winery is located next to famous windsurfing area on the Columbia River. Fairly warm during the day but with a big time cool down at night.

Yeast Recommendations

Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.

You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.

QA23 - Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Gew?rtztraminer, QA23 focuses on citrus and spice notes and makes an elegant, fruit-focused, floral, and aromatic wine.

W15 - Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Gew?rtztraminer, spice, rose and citrus notes are nicely emphasized. Good as a single-strain or as a blending component.

D47 - Elements of flint stone/mineral, along with rose are brought out by D47 in a Gew?rtztraminer. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.

Ordering Directions:

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