2013 Reserve Dry Riesling
Buoyantly fruity, with aromas of ripe apricot and lemon, this dry, delicately framed Riesling also possesses strong mineral character.
Harvested 6.3 tons of R2 Riesling grapes on October 22, 2013 with harvest chemistry of 19.4 Brix, a TA of 8.4 g/L, and a pH of 3.08. The fruit was crushed, destemmed and pressed in a single lot and the juice fermented at ~ 63F for 40 days before sticking at 3% residual sugar on 12/02/13. The juice was re-inoculated and continued fermenting to 0.7% residual sugar and was stopped with chilling on 12/31/13. The wine was racked off the lees on 01/09/14 and was chilled for another eight weeks to cold-stabilize; and then heat stabilized by the addition of Bentonite. The wine was sterile filtered through 0.45 micron pads and a 0.45 micron membrane filter at bottling. The free SO2 at bottling was 47 ppm.
184 cases were produced.
This Riesling is extremely versatile. Its crisp nature beautifully compliments dishes of all types. Sweet and savory appetizers as well as seafood dishes create a broad spectrum and fusion of flavors. From grilled cajun-seasoned shrimp to pesto pasta, the possibilities are endless.