Question two first:
In the Finger Lakes, the best work with Gewurztraminer seems to be at Prejean Winery and Standing Stone, each on Seneca Lake but on opposite sides of the lake. Prejean produces two versions. Their sweeter version sells best at the tasting room; their dry version is--to my taste--much better. Standing Stone produces a dry version that can be quite good in some vintages, but the wines don't seem to have aging power, at least they didn't in the past.
To give you an indication of its aging power in the region, a few months ago a friend opened the last bottle he had of my Gewurztraminer--1991 vintage--blind. Still with a powerful nose of rose petals and the palate of lychee and minerals, the fifteen year-old wine was in great shape.
Having said that, the variety is sensitive to the severe temperature swings and usually short growing season in the Finger Lakes. In fact, Gewurztraminer accounts for about 25% of my decision to close my winery. The 1992 vintage was disastrous and there was little or no wine-worthy grapes. I had no Gewurztraminer and little Riesling to produce that year, and being as small as my operation was, with those two wines leading the way, their lack that year led me right out of business.
The same problem with Gewurztraminer occurred after the 2004 winter. While Aslace is a cool region, it enjoys much more stable weather patterns, and it rarely becomes as arctic as a normal Finger Lakes winter.
As for question number 1: knowing where you are, I'll give you names of producers you might have a good shot at finding, all of which have given me some pleasant representations over the years.
Albrecht, Paul Blanck, Dopf et Irion, Pierre Sparr, Trimbach--the black label; not the green one, Willm, Zind-Humbrecht.
Go see my friend Dana Decker, at Decker's, in Fayeteville.