This wine is a great example of why you shouldn’t be afraid of residual sugar in Rieslings from the Finger Lakes. The naturally high acidity in our Rieslings provide the perfect counterpoint to residual sugar which provides bigger mouthfeel in the wine. This vintage has a light golden straw color and is very aromatic with essences of orange blossoms, honey, stone fruits and tangerine all rising from the glass. These characteristics are also present on the palate along with apricot and citrus peel.
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.