Awhile back I had the 2011 Fetzer Shaly Loam Gewürtztraminer, so I wanted to compare the experiences. But upon closer inspection, I realized this one is from Monterey County not the broader California appellation. Even so, I decided to taste and see how the two vintages compare. Notes from my first Fetzer Gewürtztraminer can be found by clicking here.
Appellation: Monterey County, CA
Notes: This selection was a golden yellow in the glass with a bouquet of peach and warm spices. It’s a medium-bodied wine with good acidity. The flavors for me were sweet – almost syrupy – peach with spice, a touch of grass, and a tart citrusy finish. Alcohol was at 12%. I think this would serve well as an accompaniment to a light cake or as a sweet sip at a warm-weather outdoor reception.
So how do they compare? Well, in my opinion this selection seems a bit more in the typical varietal style – medium-bodied and a tad sweeter to the taste buds – than the 2011. Even so, both were perfectly fine wines.
The Mendocino County vintner, Fetzer, is a leader in sustainable agriculture and is credited with encouraging agricultural approaches in the county toward sustainability and organic wine production. Reportedly, almost 25% of the orchards in the county are certified organic. The grapes Fetzer grows in their own vineyards are grown organically, but the wines are not organic. Why? Because Fetzer does purchase some grapes from other growers – not all of whom use organic methods. But, according to the Fetzer folks, all the growers do use sustainable methods.
Notes: This Gewürtztraminer was a vivid yellow in the glass with a bouquet of citrus, apple and peach. It’s a light-bodied offering with a very gentle effervescence on the tongue. The flavors for me were sweet apple and peach with citrus notes and a tad of persimmon near the end. There were also very light hints of warm spices that lingered on the finish. Alcohol is at 12% and I found the acidity was fine but not as bright as I personally prefer in this varietal. I think the wine would do pretty well with Asian cuisine or a cheese course – perhaps a good Brie or Havarti.
Important: I am not a professional sommelier or wine connoisseur. See “About” for the full disclaimer.