Candied lime peel and freshly squeezed orange juice dominate the nose. Notes of tropical fruit salad persist on the mid-palate, giving way to a structured finish.
91 Points/ Years Best Finger Lakes, Wine & Spirits Magazine
88 Points, Wine Enthusiast Magazine
88 Points, Wine Spectator
.33 tons of R2 Riesling grapes were machine harvested on October 7, 2016 with harvest chemistry of 21 Brix, a TA of 7.4 g/L, and a pH of 3.13. The fruit was crushed, destemmed and pressed in a single lot. After pressing, the juice was settled for 3 days.
The juice from this pressload was the juice used to create the 2016 Reserve Riesling (650 gal), the 2016 Archival Riesling (475 gal), and the 2016 Wild Ferment Dry Riesling (123 gal).
650 gal of the cleared juice was racked, warmed, and inoculated with Epernay 2 yeast. The fermentation stuck at ~1.6% sugar on the 95th day of fermentation, on January 11th. It was re-inoculated with UV43 yeast, and fermented to 1.3% residual sugar. The total length of fermentation was 110 days.
The wine was racked off the lees on 02/20/17. It was chilled for another 12 weeks to cold-stabilize it. The wine was bottled (without labels) on 06/15/17.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Alcohol: 11.3%
Residual Sugar: 1.3%
Acid: 7.6 g/L
pH: 3.06
Harvest Date: October 7, 2016
Bottling Date: June 15, 2017
Cases Produced: 245.3
Vegan Friendly: Yes
