As with the unique beerenauslesen of Germany and the honeyed Sauternes of France, this rich and luscious Gewurztraminer was produced from grapes which were totally affected with the noble mold, botrytis cinerea. Given proper cellaring, development should continue well into the next century.
Natural sugar at harvest: 34.0 % by weight
Residual sugar after fermentation: 18.7 % by weight
Average total acid at harvest: 1.1 % by weight.
Total acid at bottling: .95 % by weight.