Product Description

The 2013 harvest was one of the hottest years on record. A moderate winter led into a warm spring and a very hot summer. We saw veraison two weeks earlier than normal, and began harvest a week ahead of schedule. A warm, dry September allowed for longer hang time of the grapes which contributed to concentrated flavor development along with ripe tannins. Winemaking: The grapes were harvested in the early hours of the morning to arrive at the winery cool. Once at the winery, the grapes went directly to press where the juice was gently pressed away from the skins. The juice was allowed to settle for two days before racking. The clean juice was inoculated with yeast strains selected for Riesling. The wine was fermented cool over 20-25 days, allowing optimal aroma and flavor development. The fermentations were stopped when the wines were between 1 and 2 g/100 ml RS, creating a harmonious balance of natural sweetness and acidity. Pedigree: 2011 Riesling: GOLD – 2013 Seattle Wine Awards 2010 Riesling: 91 PTS Top 100 Values of the Year, 2013 Wine & Spirits 2010 Riesling: 91 PTS & BEST BUY – Wine Enthusiast 2010 Riesling: 89 PTS – Wine Spectator