2007 GEWÜRZTRAMINER

88 points – “With a hint of blush in the color and a scent of rose petals in the nose, this aromatic and flavorful Gewürz invites contemplation. It’s got some strong pine needle flavors along with light citrus and apple fruit, but the more interesting elements are the floral/soapy harmonics that dance along the edges.” March 2011, Enthusiast

Tasting Notes: A true Alsacian style wine, this dry Gewürztraminer is loaded with honeysuckle and orange blossom. The literal translation is “spice ” and with well-balanced acidity and hints of apple and pear the meaning rings true. This Thanksgiving favorite is also a great food match for Asian spiced foods. Residual Sugar 0.6%.

Winemaking Notes: The fruit was gently de-stemmed directly into the press to minimize skin contact. Pressing decisions are done by taste and the press was stopped at just over one of pressure. After three days of settling the juice was racked off its lees and inoculated with yeast. The BeckenRidge fruit got a blend of yeasts while to Dunn Forest was inoculated with a single yeast. I think blending the yeast sometimes will add to complexity during fermentation. Fermentation temperatures were kept at 55° to 58°F and lasted about four weeks for both until the wines were nearly dry and tasted balanced. The two lots were blended and the wine was bottled in April 2008. We think Gewürztraminer does better with more time in the bottle developing complexity with age.

Harvest Notes: 2007 was a cool growing season that gave us excellent hang time and slow ripening which promotes better flavor while keeping the sugars lower and therefore better balanced alcohols. A perfect season for whites, reds show acidity and minerality missing from the 2006 wines. Each site brings different characters to the final blend making for a more complex wine. Our are certified sustainable by Salmon Safe and LIVE (Low Input and Enology). The vineyards are hand cultivated allowing us to respond to individual vine needs.

Wine Information: Information: Alcohol: 12.9% Appellation: Willamette Valley pH: 3.49 Sources: Titratable Acidity: 5.3 g/L · Dunn Forest (Estate) planted 1983 (70%) Residual Sugar: 0.62% · BeckenRidge planted 1978 (30%) Malolactic: No Harvest Dates: Cases: 395 · Dunn Forest October 25th · BeckenRidge October 14th Sugar: 21.1° Brix pH: 3.42 Titratable Acidity: 5.25 g/L

Airlie Winery 15305 Dunn Forest Road, Monmouth, Oregon 97361 Phone: 503-838-6013 Fax: 503-838-6279 www.airliewinery.com [email protected]