2016 Dry Riesling
Library Selection
A total of six tons of ripe, estate grown grapes was harvested by hand on October 19, 2016. They had 22 brix natural sugar, 0.72 TA, and a 3.14 pH. The grapes were de-stemmed, crushed and cold soaked overnight. They were then pressed, inoculated with yeast and fermented for 14 days at 55-56 degrees. In the spring of 2017 the wine was cold and heat stabilized and filtered. It was bottled on April 11 & 12, 2017. The finished wine has 0.72 TA, 3.00 pH, 0.25% residual sugar and 12% alcohol. 316 cases produced.
This is our first dry Riesling release since the 2013 vintage and it’s an unbelievably vibrant wine. Even as a freshly bottled wine, it jumps out of the glass with aromas and flavors of fresh, ripe peaches and apricots backed up with mouthwatering citrus notes. This vintage of Dry Riesling stands out even in a region with a diverse selection of amazing dry Rieslings. We don’t craft this style often, but when we do, it counts. Enjoy this enticing wine with grilled trout or salmon, baked chicken, fondue, quiche and lobster mac and cheese. Drink now through 2020 and potentially beyond.
Wine Enthusiast Magazine Review:
