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4th Wine: Tiefenbrunner castel turmhof gewürztraminer

  • Gewürztraminer
  • It is sometimes referred to colloquially as Gewürz.
  • Gewurztraminer is perhaps the most pungent of the aromatic varieties.
  • It actually is originally from the South Tyrol region of Italy, the German-speaking province in northern Italy but has made its home in Alsace.
  • It produces wines which have a distinct aroma of rose petal and lychee.
  • Gewürztraminer is a variety with a pink to red skin colour, which makes it a “white wine grape” as opposed to the blue to black-skinned varieties commonly referred to as “red wine grapes”.
  • The story of Gewurz starts with the ancient Traminer grape variety, a green-skinned grape that takes its name from the village of Tramin , located in South Tyrol .
  • The name Gewurztraminer, literally means “Spice Traminer” or “Perfumed Traminer”.
  • Traminer is recorded in Tramin from the year 1000 until the 16th century.
  • It was spread down the Rhine to Alsace, where Gewürz (spice) was added to its name.
  • The longer name was first used in Alsace in 1870.
  • It seems too great a coincidence this happened just after the arrival of the great phylloxera epidemic.
  • More likely, an existing mutant grape was selected for grafting onto phylloxera-resistant rootstocks when the vineyards were replanted.
  • In 1973 the name Traminer was discontinued in Alsace except for in the Heiligenstein area.
  • The region is also known as Trentino-South Tyrol or by its Italian name Trentino-Alto Adige.
  • In 1857, Karl Pardatscher, the owner of the Turmhof wine estate at the time, took part in the first Imperial Austrian agricultural and forestry exhibition in Vienna, with eight different types of wine.
  • He received great praise from the official tasting committee, especially for an 1838 white wine, which was considered the “spiciest”.
  • Almost certainly it was a Gewurz.
  • The Tiefenbrunner family is still fully committed to the wine-growing tradition.
  • Thus, the preservation of the character of the grape varieties, and of the high quality of the grapes themselves, remain the basic principle of the work in the vineyards and the cellars.
  • The highest expectations of quality, and successful traditions of cultivation and grape pressing, have contributed to the success of the products of the wine estate. It has received regular national and international awards.
  • Vinification: After 6 – 8 hours of maceration of the grapes, fermen-tation at a constant temperature of 20 °C in stainless steel tanks; maturation on fine lees for 6 months.
  • Tasting Note: Bright yellow to gold in hue, with a broad spectrum of aromas of rose petals, honey and litchi. A fabulous wine, with spicy, powerful taste, full bodied and lingering on the palate. Is just as rewarding to drink today as it will be after many years in the cellar.
  • Food pairing: This wine pairs exceptionally well with starters, grilled fish, shellfish, Asian dishes and mould cheese
  • Ageing potential: 5 – 8 years.
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