Myth 1: Traminer comes from Tramin, Italy. Gewürztraminer is an aromatic mutation of Savagnin rosé, which is a pink-berried version of Savagnin (Traminer in German). The first mention of Gewürztraminer appeared in Germany in 1827, stating that the vine was rare and only found in a few places. Later, in 1857, ampelographer Johann Philipp Bronner, after visiting the Südtirol in Northern Italy, reported that there was no Traminer planted in the area, making it highly unlikely that the mutation occurred in Tramin as we had once believed. Myth 2: Gewürz is spicy. "Gewürz" can mean either "spice" or "aromatic" in German. The grape variety has many names across Europe; the name usually includes a reference to the grape's aromas or red color rather than spice.
Pecorina started her career at Navarro by guarding a flock of sheep. She retired from guarding sheep after working for several years, but she still loves to guard Navarro's vineyard crew, especially at night.
Harvesting East Hill Gewürztraminer at dawn. Navarro's harvest crew begins work each night at about 3 AM. When it's dark, we light the area being harvested using floodlights (center of photo). After taking a break near dawn, we continue picking for a couple of hours, but we quit for the day when the fruit begins to warm.
Myth 3: Gewürz is sweet. Sure, it can be, but in this case, it isn't. This bottle, just like the decades of older Navarro vintages, is definitely dry. Myth 4: Serve Gewürz at cellar temperature (60°F). Unless your cellar is in Alaska, we think that aromatic white wines and rosés should be served slightly chilled (45° to 50°F). The traditional glass used in Alsace to taste aromatic whites has a very long stem so that the taster's hand doesn't warm the wine. Myth 5: Price is a good indicator of quality. Navarro's moderately priced, dry Gewürz has been a Gold Medal winner every vintage for the past 25 years, and it's still priced less than twenty dollars. Best of Class.