A total of 4 tons of estate grown Riesling (this equates to just 1.6 tons/acre) was harvested by hand on October 22, 2015. This ripe fruit had 22.4 brix natural sugar, 0.89 TA and 3.16 pH. The grapes were de-stemmed, crushed and cold soaked for 20 hours.
The grapes were then pressed, inoculated with yeast and fermented for 14 days at 58-60 degrees. The wine was cold and heat stabilized, filtered and then bottled on April 5, 2016. The finished wine has 0.76 TA, 3.01 pH, 3% residual sugar and 11% alcohol. 222 cases produced.