2020 Dry Riesling
Harvest: October 19. 6.66 ton, 22 brix, 8.1 g/l TA, 3.19 pH
Treatment: Crushed, partially cold soaked, pressed, inoculated with yeast, 20 day fermentation at 59-60 degrees. Heat and cold stabilized, filtered.
Current stats: 7.6 g/l TA, 3.03 pH, 0.1% residual sugar, 13.1% alcohol. Approximately 399 cases.
Tasting notes: Ripe orchard fruit, citrus/grapefruit, blood orange, slate. Medium bodied, mouth-watering, lingering. Intense! Great follow-up to the 2019 vintage. Drink upon release through 2030 and potentially beyond.