Continueing on with my review of Martha Clara Vineyards' recent and upcoming releases, we move onto my favorite of the whites, the 2003 Estate Reserve Gewürztraminer.
100% estate grown, the vines produced less than two tons per acre. The ripest grapes were hand harvested and meticulously sorted to ensure that only the best ones were used. They were pressed gently and the juice was immediately chilled to 50˚F. After settling, it was fermented at 55˚F in steel tanks leaving less than 1% residual sugar (12.7% alcohol by volume). Only 75 cases were made.
Eyes: Bright lemon yellow
Nose: Nicely aromatic with citrus and lychee on the hose. Not complex or overly spicy, but appealing.
Tongue: The first sip was actually a bit harsh, with acidity and alcohol teaming up to really tingle my tongue. But, the second was very fruity, more so than most other Long Island Gewürztraminers. While not as crisp or light bodied as the Gewurtz offerings from The Lenz Winery or Corey Creek Winery, it still offers some acidity along with its ripe, juicy fruit flavors and subtle sweet spice. The residual sugar was barely noticeable. I also picked up on something a bit nutty in the medium finish. Definitely better as it warms up, so I'd only chill it for 45 minutes or so.
Food: I always say I like Gewurtz with Asian food, and this one is no exception. This would be particularly good with spicy dishes because of the little bit of residual sugar and all the lush fruitiness. It might also be good to serve to your wine newbie friends.
Overall: I like my Gewurtz dry and super spicy so, for my money, I'd probably go with one of the other Island Gewurzes before this one, but I'd certainly not pass it up if offered to me. And, I'd definitley serve this at an Asian-themed party to people unfamiliar with white wine beyond Pinot Grigio.
Nena's Grade: B+
Lenn's Grade: B