Riesling

In the U.S., Riesling needs a cool climate. It grows well in coastal California, Oregon, and the higher elevations of Yakima Valley in Washington.

Making wine from Riesling requires clean, ripe fruit and gentle pressing.  Cold settled juice is fermented cool to retain volatile aroma compounds. We arrest fermentation using chilling and centrifuge to give us the right amount of residual sugar – around 2.5%.
After fermentation is arrested, the wine is cold stabilized, filtered using our horizontal pressure leaf filter, and bottled. Easy!
This is a good example of a wine that loves stainless steel fermentation and needs to be protected from oxygen during its entire life.

The 2010 Riesling has a slightly spicy peach and citrus nose, soft apple and pear flavors, and a lingering rich aftertaste of organically grown, southern hemisphere, free range, fair trade, non GMO, Casaba melons processed in a carbon neutral facility.