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The grapes for our 2017 Riesling were destemmed and membrane pressed before the juice was allowed to cold settle for 48 hours. We held the grapes in the press for 2 hours prior to final pressing which captured some of the flavors within the skins. After the crystal-clear juice was racked, we fermented in stainless steel tanks at cool temperatures of about 55°F with a mix of hand-selected yeast strains to enhance the aromatics. We opted for an early bottling to retain freshness along with the natural CO2.
The 2017 vintage started cooler and wetter than previous years, which set us up for a slower bud break. Late spring and summer saw steady days of sunshine and mild temperatures throughout the growing season. The grapes enjoyed ample time on the vines before finally being harvested on October 27th. The resulting wine offers bright fruit notes with complex characteristics and a perfect balance.