2016 Dry Riesling

Sold Out

Tasting Notes

A backbone of citrus and stone fruit is accented by white pepper. Peaches and lime carry the mid-palate to a clean tangerine finish.

Silver Medal, Jefferson Cup Invitational Wine Competition

Production Notes

5.8 tons of R2 grapes were harvested by machine on October 12, 2017 with harvest chemistry of 21.6 Brix, a TA of 6.9 g/L, and a pH of 3.24.  The fruit was crushed, destemmed and pressed on that day. After pressing, the 936 gallons of juice were settled for 2 days, the cleared juice was then racked to another tank, warmed, and inoculated with Epernay 2 yeast.

The Dry Riesling fermented at ~ 64F for 45 days before being stopped with chilling on 12/01/16. The wine was racked off the lees on 02/20/17, and was chilled to 35F for 10 weeks to cold-stabilize it.

The wine was filtered through on 05/19/17, 05/31/17 and 06/02/17, respectively.  A nitrogen sparge for 25 seconds was used to remove excess CO2. The wine was sterile filtered at bottling on 06/14/17.

Technical Data

Appellation: Finger Lakes

Varietal Composition: 100% Riesling

Alcohol: 13.3%

Residual Sugar: 0.7%

Acid: 6.9 g/L

pH: 3.24

Harvest Date: October 12, 2016

Bottling Date: June 14, 2017

Cases Produced: 349.75

Vegan Friendly: Yes

Tech Sheet

Download the tech sheet
2016 Dry Riesling