RKS Wine: Fighting in the Trenches for Gewürztraminer

Wine drinkers aren’t exactly running to the shelves snapping up the latest Gewürztraminer releases. I have given up trying to figure out why other than noting it has characteristics and likes to make a statement. It simply may frighten off those so comfortable with Ontario Riesling and Chardonnay. So if you don’t appreciate a heavier on the taste and body wine so be it. But at least give it a try or two and figure out why you don’t connect with it. Or discover that you like it.

I remember having a glass of Cave Spring Gewürztraminer on their patio restaurant on a sunny fall day and was glad I made the choice as it suited a cheese plate and some herbed fries to the tee. Or was it the beautiful fall day that accompanied it so well?

So I saw it in the June 18th Vintages release and wanted to verify its goodness.

The wine has a dark gold colour so dark it strikes me as a late harvest Gewurtz. Peach, apricot, mango and Romanian honey on the nose. On the palate this may qualify for a full-bodied monster. Its flavours are not on its sleeve for sure instead buried deep in the wine. There is apricot, Greaves’s peach jam, mango nectar and a hot and spicy lingering finish. A spicy curry would wrap its loving arms around this beauty. A wine that walks down the street with swagger but get to know its soul it has a quiet and fierce determination to win you over.

(Cave Spring Estate Gewürztraminer 2019, VQA Beamsville Bench, Cave Spring Vineyard, Jordan, Ontario, $19.95, Liquor Control Board of Ontario # 302059, 750 mL, 14.5%, RKS Wine Rating 91/100).

Published by Robert K Stephen (CSW)

Robert K Stephen writes about food and drink, travel, and lifestyle issues. He is one of the few non-national writers to be certified as a wine specialist by the Society of Wine Educators, in Washington, DC. Robert was the first associate member of the Wine Writers’ Circle of Canada. He also holds a Mindfulness Certification from the University of Leiden and the University of Toronto. Be it Spanish cured meat, dried fruit, BBQ, or recycled bamboo place mats, Robert endeavours to escape the mundane, which is why he has established this publication. His motto is, "Have Story, Will Write."

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