Hermann J. Wiemer Dry Gewurztraminer 2010 Front Label
Hermann J. Wiemer Dry Gewurztraminer 2010 Front Label

Hermann J. Wiemer Dry Gewurztraminer 2010

  • WS89
750ML / 12.5% ABV
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  • WE90
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750ML / 12.5% ABV

Winemaker Notes

This wine draws from the oldest planting of Gewürztraminer in the region and subsequently exhibits outstanding depth and maturity. A long harvest in 2010 allowed for a long ripening period, resulting in outstanding flavors. This dry-style wine accentuates the characteristic floral and spice notes particular to Gewürztraminer. A vivid flowery bouquet with hints of peach and spice masterfully prepare the way for a silky mouthful of melon and a touch of coriander.

Pair with Asian Cuisine, Pork, Aromatic Cheeses.

Critical Acclaim

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WS 89
Wine Spectator
Bold and lively, with good grapefruit and lychee notes and a nice oily mouthfeel. This really stretches out, with quince and fig showing on the finish. Drink now. 1050 cases made.
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Hermann J. Wiemer

Hermann J. Wiemer

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Hermann J. Wiemer, Other U.S.
Hermann J. Wiemer Winery Image
Hermann Wiemer was born in Bernkastel, Germany into a family with 300 years experience in making the distinguished vinifera wines of the Mosel Valley. He arrived in the United States in 1968 already well versed in the European tradition of fine winemaking. To this heritage he added the skill of grafting fragile vinifera vines onto sturdy American rootstock.

In 1973 he bought 140 acres on the west side of Seneca Lake, which he planted with a variety of European vinifera grapevines. Visitors who wish to see these vines, along with ponds and the six acre nursery, can take the popular Vineyard Walk through the property.

The Winery, which produces 12,000 cases each year, was designed in 1982 by an award winning team of Cornell architects. Enclosed within the shell of a seventy-year-old scissor-trussed barn, it accommodates a laboratory, tasting and retail sales, a wine production area and a private tasting room. Its unique white cathedral-like interior counterpoints the bare wooden walls and sleek Italian stainless steel tanks.

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Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

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CGM9675_2010 Item# 112499

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