In 2018, our Gewürztraminer vines set a bountiful crop. After we harvested enough to produce our dry wines and grape juice, we decided to leave the remaining block unharvested, keeping our fingers crossed for a botrytised Late Harvest wine. In mid-October, after these grape clusters became infected with the noble rot, we finally were able to harvest. The grapes were destemmed and a long cold-soak released the concentrated flavors in the botrytised raisins. We were thrilled with the intensity of flavors and high sugar content in the juice; it's the highest-Brix Gewürz Late Harvest we've been able to harvest since the 1990s. Yeasts have difficulty fermenting juice with a high sugar content so the fermentation proceeded very slowly—the three month fermentation ended in February 2019 and the wine was bottled at month-end. Intense flavors of pineapple, passion fruit and honey are supported by bright acidity. Gold Medal winner. Best of Show.