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|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine|
A true trailblazer in natural winemaking in New York State, Bloomer Creek proves that producing delectable wines while working organically is not an impossible feat, even in New York's challenging climate. Kim Engle and Debra Bermingham have been crafting beautiful examples of natural wine without the use of insecticides or herbicides, farming organically for over 30 years. Fungal 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. Harvest is done by hand, with an “Old World” approach to fermentation using indigenous yeast; finished wines are not filtered or fined. The results are distinctive, long-lasting wines.
Bloomer Creek has two parcels of gewürztraminer - the Morehouse Road vineyard with 26 year old vines, and the Auten Vineyard with 7 year old vines. Harvest occurs twice: once early in the season to preserve acidity, and again later for peak ripeness, in both vineyards. Grapes are spontaneously fermented on the skins for an average of four and half weeks, then the batches are blended together. This skin-fermented gewürztraminer is aromatically commanding, with bursts of stone fruit, dried citrus peel, white lily, and lychee. Texturally, the wine has an exquisite balance of body, bubbles, tannin and acidity. Nobody in New York, or maybe the world, makes a gewürztraminer quite like this. A truly singular expression of Finger Lakes terroir. Organically grown, low-intervention, vegan.