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Flat Rock Cellars 2011 Twisted

Flat Rock Cellars 2011 Twisted

Twisted has different proportions of Riesling, Gewurztraminer and Chardonnay every year, but every year you can spot the influences of each variety in the wine. The 2011 Twisted shows its Riesling influence through wet stone, lemon and lime aromas and flavours. Its gewurztraminer influence shows through in ginger, spice and floral characters. The smallest portion of the wine, Chardonnay, is also evident with the peach and pear flavours that show on the palate, as well as the round mouthfeel of the wine. Combining these three varieties in our unconventional and twisted blend always gives us a wine of great complexity. As always, this Twisted is dangerously drinkable.

 


1FLA5111775
$14.25  /  Bottle
 
$171.00  /  Case
 
Cart Total:  $0.00
 

 
Wine Profile
Vintage: 2011
Varietal: Riesling, Chardonnay, Gew├╝rztraminer
Appellation: Niagara Peninsula, Ontario
Acid: 7.3g/L
PH: 3.27
Bottling Date: Mar '12
Residual Sugar: 5.6g/L
Alcohol %: 11.50%
Winemaker Notes: The fruit for the 2011 Twisted blend was harvested between the 29th September and the 10th of October. All different portions of the wine were treated with subtle differences in the cellar to enhance the complexity of the wine. Combinations of whole bunch pressing, destemming, crushing and cold soaking techniques were used. All juice was settled and then fermented in stainless steel tanks with a range of selected yeasts. Fermentations took between 2 and 6 weeks to complete, depending on the batch. Following fermentation, the wines were then tasted individually, and the final blend was decided upon. The blend was then stabilised and filtered before bottling in March 2012.
Winemaker Notes:

The fruit for the 2011 Twisted blend was harvested between the 29th September and the 10th of October. All different portions of the wine were treated with subtle differences in the cellar to enhance the complexity of the wine. Combinations of whole bunch pressing, destemming, crushing and cold soaking techniques were used. All juice was settled and then fermented in stainless steel tanks with a range of selected yeasts. Fermentations took between 2 and 6 weeks to complete, depending on the batch. Following fermentation, the wines were then tasted individually, and the final blend was decided upon. The blend was then stabilised and filtered before bottling in March 2012.

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