WTN: Monterrey Gewurztraminer

I have tried many Cal. Gewurztraminers and this was one of the better one. 2007 Fogarty Gewuztraminer was full of spicey pear and a little floral rose and plenty of acidity but it still lacked the viscous mouth feel I so love. Why do non-Alsatian Gewurztraminers lack that mought feel?

I have tried many Cal. Gewurztraminers and this was one of the better one. 2007 Fogarty Gewuztraminer was full of spicey pear and a little floral rose and plenty of acidity but it still lacked the viscous mouth feel I so love. Why do non-Alsatian Gewurztraminers lack that mought feel?

I'll guess that the New World wine-maker didn't age the wine long on the lees, didn't stir the lees periodically, and didn't add in a bit of reserved, filtered, sweet must before bottling. Also, letting a small percentage of the wine go through malolactic ferment helps add texture.