STOLO | Gewurztraminer 2017
(San Luis Obispo County, Calif.) $25
Gewurztraminer can be like Lady Gaga—flamboyant, captivating, drama as karma. That, anyway, is what many Alsace gewürztraminers are like. But a new style is beginning to emerge—cold coastal California gewurz. It’s bone dry, cooler in temperament and lighter, crisper, with more mineraly. It isn’t about perfume. It’s more like an ocean breeze—saline, fresh, invigorating. Among the pioneers of the exciting new style is Stolo, a small family-owned estate on the Pacific coast. It makes just 275 cases of this gem. PS: It’s stellar with cheese. (12.5% abv)
90 points KM
Available at Stolo Family Vineyards
What is diurnal range?
A. The speed at which yeasts convert the sugars in grapes to alcohol.
B. The difference between the daily low temperature and the daily high temperature.
C. The difference in elevation between two vineyards owned by the same estate.
D. The extent to which a row of vines might shade the row beside it depending on the position of the sun.
Scroll down for the answer!
“I feel that wine is the most intimate and profound thing. You can share it with friends or sit alone and contemplate it. It represents a sustainable cycle. And it can be kind of fun, too.”
—Tim Carl, Huge Bear Winery, Sonoma County
Oops. It appears that we made a mistake regarding her Royal Highness’ birthday in last week’s WineSpeed.
Peter M. wrote in: “I believe the Queen was born in 1926, so (per your Wine Question), there’s no ‘run-up to her 90th birthday.’ It was two years ago! On the other hand, my mother is slated to mark her 90th birthday this year.”
Thanks, Peter, we trust your mum will have a good one.
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B. Diurnal range, or diurnal temperature range, is the difference between the daily high and low temperatures. It doesn’t sound all that sexy, but, in fact, the diurnal temperature range is crucial to producing great wine. In many of the best wine regions in the world, the diurnal shift can be as much as 30 to 50 degrees within a single day. That means that the vines rest during the cold night (preserving freshness and acidity) but then get to work ripening the grapes during the warm day (creating rich flavors).