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Dry white wine made in the Finger Lakes wine region. Inspired by an Alsatian Edelzwicker blend, this is a combination of roughly 45% Riesling, 5% Gewurztraminer and the rest a cold climate hardy hybrid variety common in New York called Cayuga White. All of Bloomer Creek's wines are done with native yeast fermentation with this cuvee done in steel tanks and doesn't undergo malolactic fermentation. Starts off with an tart stonefruit and pear flavors and evolves to a more herbal, dillweed-like expression once mingled with oxygen.
From the mouth of the distributor (Jenny & Francois):
"Bloomer Creek is a true pioneer in natural winemaking in the New York State, more specifically in the Finger Lakes Region. If you so much as mention working organically to New York winemakers, you will hear again and again that it is an impossible feat, much as to what the first natural winemakers in the Loire Valley and Burgundy heard from their peers. In spite of this, Kim Engle and Debra Bermingham have been crafting beautiful examples of natural wine anyway. They do not use insecticides, finding them to be unnecessary in a healthy vineyard, and herbicides have not been used for over 20 years. Fungus disease is controlled by the use of sulfur for powdery mildew and copper for downy mildew. Seaweed/fish and compost formulations are sprayed to aid in disease resistance and vine health."