This vintage is pale lemon in color. Aromas of citrus blossom and candied fruit suggest flavors of peach, apricot, and nectarine. Pleasant and round, this wine has excellent balance through the long and crisp finale.
On November 8, 2013, 7.3 tons of R2 Riesling grapes were harvested with a chemistry of 20 Brix, a TA of 7.9 g/L, and a pH of 3.20. After pressing, the juice was settled for 3 days. The juice was then racked, warmed, inoculated with yeast, and fermented for 16 days. The wine was racked off the lees 30 days after fermentation stopped and cold stabilized for 3 months. The final wine chemistry was 11.5% alcohol, 1.7% residual sugar, a TA of 8.7 g/L, and a pH of 3.07. There were 357 cases of 2013 Riesling produced.
With a hint of sweet, this Riesling pairs beautifully with dishes carrying a spicy or hearty component. Try as an aperitif with mild Bleu cheese, Brie, or a creamy Muenster.