Produced by Fossil & Fawn
Willamette Valley - Oregon
Gewürztraminer can elicit strong emotions based on some bad experiences with soapy treacly versions. We get it! Fossil & Fawn approached this wine as a playful experiment: how long can they let a ferment sit on its skins? What would it do? Turns out, the answers are (1) more than 200 days, and (2) makes it delicious. Destemmed Gewürztraminer and Pinot Blanc hang out in egg-shaped fermenters for about eight months. The final wine is dry, textured, and tastes of orange blossoms, rosewater, and bergamot.