A total of 3.94 tons of estate grown Riesling (this equates to just 1.6 tons/acre) was harvested by hand on October 20, 2015. This ripe fruit had 22.2 brix natural sugar, 0.9 TA and 3.19 pH. The grapes were de-stemmed, crushed and cold soaked for 18 hours.
The grapes were then pressed, inoculated with yeast and fermented for 14 days at 59 degrees. The wine was cold and heat stabilized, filtered and then bottled on April 14, 2016. The finished wine has 0.75 TA, 3.06 pH, 2% residual sugar and 11.1% alcohol. 270 cases produced 89 Points, Wine Enthusiast Magazine