2013 Dry Riesling

A total of 5.93 tons of estate grown Riesling was harvested by hand from vines nearly 40 years old on October 30, 2013. At harvest the grapes had 20.2 brix sugar, 0.79 TA and a 3.09 pH. The grapes were de-stemmed, cold soaked and pressed. The juice was inoculated with yeast and cool fermented at 58-60 degrees for 20 days. The wine was cold and heat stabilized and filtered. The finished wine was bottled on June 26 and July 10, 2014. At this time, the wine had 0.64 TA, 3.11 pH, 0.25% residual sugar and 11.5% alcohol. 345 cases produced.

The 2013 vintage in the Finger Lakes offers great texture and mouth feel even in dry white wines like this Riesling. This young, gold medal winning wine has complex aromatics and flavors. Aromas include ripe stone fruits like apricots and peaches along with ripe grape- fruit and candied lemon peel. All blend wonderfully on the palate. The wine is broad and the finish long…a classic Finger Lakes Dry Riesling. It’s a great match for fondue, fish fry, baked chicken and turkey. Best consumed now through 2020.