Lebendige Weine Switzerland & Liechtenstein

Odinstal

Gewürztraminer 350 N.N. 2023

2023 · 0.75 l

The Gewürztraminer 350 N.N. 2023 from Odinstal grows on basalt at 350 metres of altitude and shows the variety as cool, herbal and acidity-driven rather than fragrant and opulent.

CHF 34.00

Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.

Available for Switzerland

Quantity (bottles)

Minimum order: 6 bottles, mix freely.

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About this wine

Character

A dry Gewürztraminer at 12.0% ABV that carries its variety quietly. Herbal freshness and pronounced acidity define the picture, with the variety's fragrant side only emerging on the finish. A typical Odinstal wine, an atypical Gewürztraminer.

Terroir and origin

The vines stand on basalt in the monopole vineyard of Wachenheimer Odinstal, a hollow enclosed by ten hectares of mixed forest, 350 metres above the Rhine valley. Four types of rock sit side by side here across five hectares, with the basalt coming from the nearby Pechsteinkopf. There are no winegrowing neighbours, and therefore no spray drift. The grapes ripen roughly 20 days later than down in the valley.

Variety and vinification

Gewürztraminer from vines planted in 2004. Harvesting took place from 14 to 16 September. 80 percent of the crop went into the press as whole clusters, with the remaining fifth fermented on the skins. Alcoholic and malolactic fermentation follow one another in stainless steel tank, with sulphur set at a low 28 mg/l.

On the palate

The acidity sits unusually high and delivers crisp moments, making the wine truly mouth-watering. In terms of fruit, it shows mainly freshly cut nashi pear, with little else besides. This makes the herbal freshness all the more invigorating, and on the finish the variety's charming, fragrant side emerges, in the most delicate form imaginable.

Special features

Odinstal has been Demeter-certified and strictly biodynamic since 2013, with the Demeter logo appearing on the label. In the cellar, estate manager Andreas Schumann follows the principle of non-intervention: spontaneous fermentation without temperature control, extended lees ageing, and minimal sulphur use. Five suckler cows graze among the vines, making the estate a closed organism under Demeter guidelines.

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