Navarro harvested 13 lots of Gewürztraminer in 2007 and each one came from a different vineyard, clone or trellis system. We racked the clarified juice from each lot into separate seasoned oak ovals to ferment and then age on the expired yeast for six months. In the spring we dedicated hours to tasting and blending. We first selected the Estate Bottled cuvée which left much of our Gewürztraminer production still in casks. There were portions of exceptional lots left over and we selected these for this Cuvée Traditional bottling as well as our 2007 Edelzwicker. Even for this second cut we were finicky and we sold off 30% in bulk to other wineries. Since we only bottled 610 cases of this Cuvée Traditional our friends will be pleased with the quality. The price can't be beat for a dry, elegant Philo Gewürztraminer with the Navarro handprint.
One of the reasons that Navarro wines have low levels of sulfur dioxide is that we don't add SO2 to grapes or juice at the crusher. The stems were removed and the first-pressed juice was immediately transferred to a tank to chill and have the solids settle out. Think of this as "extra-virgin" Gewürz. Just like olive oil, the first pressed juice has a superior and more refined taste than the highly pressed fruit which is coarser and more tannic.