2014 Dry Riesling
|Wine Type:||White Wine|
Aromatics of Meyer lemon, blood orange, and slate. Creamy lemon curd and lime pith dominate the palate, while the signature Riesling acidity carries the finish.
8.5 tons of R2 Riesling grapes were harvested on 11/12/14, with harvest chemistry of 21 Brix, a TA of 7.2 g/L, and a pH of 3.11. The fruit was crushed, destemmed, and pressed that day. After pressing, the juice was settled for 3 days before being racked to another tank, warmed, and inoculated with Epernay 2 yeast. Heating was utilized to maintain fermentation at ~62°F for 36 days before being stopped with chilling on 12/23/14.
After the wine was racked off the lees on 12/29/14, it was left outside for another 14 weeks to cold stabilize, and then blended with 450 gallons of Reserve Riesling in late February.
522.6 cases produced.
The versatility of Dry Riesling with food is astounding. A remarkable pair to sushi or ginger-based Asian dishes, citrus/mineral driven Rieslings like the 2014 accompany seafood in a variety of styles, such as blackened catfish or fish tacos with mango salsa. Delightful before dinner with a caramelized onion and apple tart, or matched with lemon meringue cupcakes for a celebratory dessert.