2010 Dry Riesling
|Wine Type:||White Wine|
|62%||R3 Riesling grapes|
|23%||R1 Riesling grapes|
|15%||RS2 Riesling grapes|
Aromas of apricot, white peach and a hint of lemon. A round mouth feel, revealing flavors of apricot and citrus. Dry, fresh and
Harvest began on October 15, 2010 with 3.5 tons coming from block R3 grapes and 2 tons from R1. These had an average chemistry of 20.1 Brix, a TA of 7.1 g/L, and a pH of 2.93. The Dry Riesling fermented for 28 days at and was stopped on November 15, 2010. The wine was cold stabilized by chilling for 2 months. The Riesling that was harvested from the top 2 rows of the R2 block on October 20, 2010 yielded 1.7 tons with average harvest chemistry of 20.8 Brix, a TA of 7.3 g/L, and a pH of 2.94. The fruit was whole-cluster pressed in a single lot. The wine was racked off the fermentation lees 3 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months.
Try it as an aperitif with salty appetizers like prosciutto and olives. Seafood dishes that have an Asian or lemon twist also make a