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 2014 Riesling was a small crop, not unlike everything else we harvested. We started harvest just before the snow started flying in early November. In total we harvested 4.4 tons - way off our normal harvest which would be 12-14 tons. We destemmed, pressed and cold settled over night before innoculation. Fermentation completed without a hitch and left us with this incredible, nearly bone dry Riesling.
3 gold medals
Slate, apple, citrus
Dry, moderate acidity.
Brilliant, light yellow color
Great with spicy foods and personal favorite with Thai and Chinese
Retail $16 per bottle