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blend of Gewurztraminer, Sylvaner and Sauvignon Blanc. The Gewurztraminer and the Sylvaner are sourced from Alsace, and the Sauvignon Blanc from the Loire Valley.
Both the Gewurztraminer and the Sauvignon Blanc were macerated on their skins for 3 weeks and the Sylvaner was direct press.
The Sauvignon Blanc grapes come from the Touraine-Oisly sub-appellation of the Loire Valley, from a vineyard managed by Benjamin Delobel. The vineyard started organic conversion in 2013. The grapes come from 60-year-old vines planted in sandy soils that are rich in minerals with calcium, flint and clay. The grapes were destemmed and saw three weeks of maceration with pigeage, aged in stainless steel.