The nose and palate highlight clementines and orange blossoms. Candied lime and hibiscus tea support a luscious finish.
Think spice and heat- sweeter Rieslings pair amazingly well with spices of Indian and Asian cuisine, and the natural acidity helps cut through fat as well. Try a glass with spicy Thai spring rolls or an Indian curry, or open a bottle to serve with hot chicken wing dip on your next football Sunday!
12.5 tons of fruit were machine harvested on 10/12/16, with a chemistry of 21.6 Brix, a TA of 6.9 g/L, and a pH of 3.24. They were crushed, de-stemmed and pressed in 2 separate pressloads, giving 2039 gallons. Just under half of that juice was used for Luckystone Riesling.
After pressing, the juice was settled for 3 days , then racked, warmed, inoculated with Epernay 2 yeast, and fermented for 19 days. The fermenting juice for the Luckystone Riesling was racked off and chilled at 4.3% residual sugar, after 19 days of fermentation at ~63F.
The wine was filtered off the fermentation lees approximately 5 months after the fermentation was stopped. The wine was cold stabilized by leaving the wine outside during the winter months. No heat stabilization was necessary. The wine was filtered and bottled on 05/12/17.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Alcohol: 10.8%
Residual Sugar: 4.3%
Acid: 8 g/L
pH: 3.15
Harvest Date: October 12, 2016
Bottling Date: May 12, 2017
Cases Produced: 440.3
Vegan Friendly: Yes
