The Gewürztraminer from Semikolon traces its origins to a night in 2017, filled with wine and conversation. Katharina Salzgeber and Nikolaus Saahs (owner of Nikolaihof), the evening's key figures, pondered the potential of Gewürztraminer and the wines produced from it, which, with few exceptions, they didn't particularly enjoy. They speculated about the outcome if Gewürztraminer were approached differently regarding harvest timing, processing, and aging. After much deliberation, they concluded the night with an exclamation point and launched the Semikolon (semicolon) project.
Like the semicolon, which defies strict grammatical rules, they disregarded conventional methods for interpreting this grape variety and did what they believed was right. In the vineyard, this meant an early harvest to preserve the acidity, which can drop sharply in Gewürztraminer. In the cellar, they followed the philosophy of "everything is allowed, nothing is mandatory." The must/wine was not subjected to fining, stabilization, or filtration, and sulfur was also omitted. Instead, it fermented spontaneously on the skins for three weeks and then spent eight months on the full lees in a 300-liter wooden barrel.
Freed from the traditional constraints of Gewürztraminer vinification, the Semikolon Gewürztraminer bursts with energy from the first sip. It relies not on alcohol but on immense inner tension and energy, delivering lively and cool aromas rather than sugary exotic flavors. These are accompanied by a powerful structure, precise acidity, and substantial depth.
Data Sheet
- Grape Variety: Gewürztraminer
- Vineyard: Wachau, Gneiss
- Harvest: Hand-picked
- Fermentation: Spontaneous | wild yeasts, 100% on skins
- Aging: 8 months in used wooden barrels
- Filtration: None
- SO₂: Unsulfured
- Alcohol Content: 11.5% vol.
- Closure: Natural cork
- Serving Temperature: 10-12°C
- Optimal Drinking Period: From now until 2030
- Content and Price per Liter: 0.75 l/(€49.87/l)
- Philosophy: All winemakers listed with Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.
