Riesling transforms every time you turn around, as the little green, astringent pellets of early July transform to a small, chalky yellow/green berries. Summer swells the berries, turns the skin golden, while the juice inside matures into a sweet, bracing, complex essense of the land. In October, eat a ripe Riesling berry and it will startle you with a fine burst of acidity that is quickly countered by sweet, lush fruit.
The 2011 Riesling was a large crop but lacked photogenic appearance because mother nature decided to throw us some shot berries (lots of different size grapes in each cluster). At first this was a concern but once we tasted it, we thanked mother nature for this nice turn of events. This tiny grapes yielded an incredible sweetness. The fruit was hand harvested October 31st into macro bins for transport to the winery. Nearly 17 tons of fruit was gently pressed and cold settled before being inoculated. Fermentation was slow and steady. It was then rough filtered and cold stabilized before fine filtering and bottling this spring.
Double Gold, Tasters Guild Wine Competition
Slate, apple, citrus
Dry wine with a great balance between the well developed fruit and the acidity.
Brilliant, light yellow color
Great with spicy foods and personal favorite with Thai and Chinese
Retail $16 per bottle
Case price $14.40