"Tim O'Connor" > wrote in message
...
> I was
> going to use whole cluster pressing for some Gewurz that is usually
> available.

I've often been tempted to try my hand at Gewurtztraminer, but I'd like to
do it in the Alsatian style, which would probably be closer to the way you
and I make Chardonnay. I'd probably use a 2 year old barrel for the
fermenter though.

Tom S