We take pleasure in growing grapes, turning their juice into wine, then bottling and selling those wines to our many friends. This hands-on approach applies to our literary sales efforts as well; we've released hundreds of wines in almost 50 years and have taken the time to try to personally explain each one. But this is 2023, so we input “Navarro Cuvée Traditional Gewürztraminer aged sur lie in ovals” into ChatGPT to create copy for this wine. Here's the result: “Navarro Cuvée Traditional Gewürztraminer is a unique, handcrafted white wine that will take your taste buds on an adventure. With its full-bodied flavor and complex aroma, this exquisite vintage offers something special for every palate. Aged in ovals sur lie for more than two years, the Navarro Cuvée Traditional Gewürztraminer has notes of tropical fruit, lychee, and spice with a soft mineral finish. The winemakers at Navarro have crafted this one-of-a-kind blend to perfection using traditional methods and the highest quality grapes from California's renowned Anderson Valley appellation.”
Harvesting Gewürztraminer from the West Hill. These 20-year-old vines always deliver ripe Gewürztraminer grapes—the skins slowly turn a dark russet as they approach full ripeness.
We found the flowery prose amusing and the wine description reasonably accurate, but it is frightening that it was written by lines of computer code. Please take solace in the fact that this wine was produced from genuine Gewürztraminer grapes on vines propagated and nurtured by human beings, touched by sun and rain, then aged, along with the yeasts that transformed juice into wine, for seven months in real oak casks. This is a good, solid Navarro Gewürz; no need for fancy prose. Gold Medal-winner.
We ferment Gewürztraminer in these large oak ovals and the amount of carbon dioxide released during fermentation is sizeable. The large bubble traps, which Manuel cleans and hangs up to dry, are installed at the top of the casks during fermentation, allowing the CO2 to escape while also keeping flies and insects out of the fermenting juice.