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
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.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Residual Sugar: 0.7%
Acid: 6.9 g/L
Harvest Date: October 12, 2016
Bottling Date: June 14, 2017
Cases Produced: 349.75
Vegan Friendly: Yes
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