• 2013 Gewürztraminer
    Cluster Select Late Harvest
    Anderson Valley, Mendocino
    • (375 ml) Sold Out!
    • (750 ml) Sold Out!
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In late September 2013, two weather events, a week apart, brought light precipitation and humid conditions that promote rot. Since most of our grapes were already harvested free of rot, we hadn't expected an October chance to produce late harvest nectars from nobly-rotted Gewürztraminer and Riesling. Gewürz has particularly thick skins, not easily prone to rot, so typically we have to wait until November to harvest before significant rot exists. There are downsides to picking in November; the grape's natural acidity is reduced and inevitably some fruit is lost to funky rot. It's interesting to compare the "specs" for our 2013 Cluster Select Gewürz to the 2012 that we released last year.

Meet our newest sweethearts, Zepher (left) and Austin (right) Bennett White, born December 23, 2014. [above]
[left] Newly hatched birds in our Pond vineyard. The top of the trunk in Navarro's Gewüztraminer vines are trained into two arms. Once the vine matures, the fork of the trunk becomes a perfect spot for birds to build a nest. A lot of birds are hatched in our insecticide-free vineyards, yet we don't have a lot of bird damage at harvest.

The '13 was picked a month earlier than the '12 with substantially more acidity and slightly more grape sugars. We decided to spotlight the grape's rare but desirable acidity by encouraging the fermentation to convert the extra sugars into alcohol, leaving the wine with 4% less sweetness and 52% more acidity than the 2012. The '12 is rich and unctuous, whereas the '13 flaunts a scintillating yin-yang of sweetness counter balanced with acidity. Both vintages produced exceptional wines with multiple Gold medals. Stock up since no Cluster Select Gewürztraminer was harvested in 2014. Gold Medal winner. Best of Class.

  • Harvested: Oct. 17, 2013
  • Sugars at harvest: 33.2° Brix
  • Bottled: Feb. 18, 2014
  • Cases released: 529
  • Alcohol: 10.4%
  • Residual sugars: 15.5%
  • Titratable acidity: 13.8 g/L
  • pH: 2.99