Vineyard conditions need toi be just right to create a totally botrytis affected wine. At Strewn, we have been able to make a TBA Gewurztraminer twice in 20 years. The boytritus mold also called Noble Rot extracts moisture from the grape resulting in a concentrated juice with notes of cooked citrus and caramel.
Earthy and druit, and tremendously comple. Aromas and flavours of orange peel, apple, marmalade, honey, vanilla and caramel are balanced with acidity and a long finish. Best serving temperatures 6 to C.
Silver Medal,2018 International Wine & Spirits Competition
Vineyard conditions need toi be just right to create a totally botrytis affected wine. Botrytis, also known as Noble Rot, needs moisture (rain and humidity) and food (split or broken grapes) to get started. But once it is growing,it needs dry weather. The mold finishes its life cycle by extracting moisture from the grape, concentrating the juice which increases sweetness and flavour. This allows us to make a sweet dessert wine with a contribution of flavours from the mold often desctibed as cooked citrus and caramel. For the 2013 Gewurztraminer TBA grapes from one Niagara-on-the-Lake vineyard were havested by hand and divided into bunches totally affected by botrytis and those only partially affected.
Food Pairing Notes
A marvelous match with foi gras, roquefort cheese and pumpkin pie