Tangerine shines throughout the nose and the palate. The concentrated mouthfeel exhibits hibiscus tea and lime blossom flavors in a soft yet enduring finish.
Silver Medal, New York Wine & Food Classic
88 Points, Wine Enthusiast Magazine
8.33 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, the 2016 Archival Riesling, and the 2016 Wild Ferment Dry Riesling. The Archival and the Reserve juice was racked together to a tank and warmed. After warming, 475 gal of the juice for the Archival was racked to an outside tank (that can’t be warmed), and inoculated with Epernay 2 yeast.
After 2 weeks fermenting outside, the temperatures outside dropped. Fermentation continued slowly outside for another month, at which point the still-fermenting wine was racked to two smaller tanks which were brought inside and heated. Fermentation continued for another month in these inside tanks.
Post fermentation, the wine was racked from one of the tanks off the lees on 02/20/17. The other tank was allowed to remain on the fermentation lees until 06/05/17, an additional 104 days of lees aging.
26 cases were bottled under cork on 06/15/17, and 157 cases were bottled under screw cap at Red Newt Winery on 08/16/17.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Alcohol: 12.3%
Residual Sugar: 1.1%
Acid: 8.2 g/L
pH: 2.99
Harvest Date: October 7, 2016
Bottling Date: June 15, 2017
Cases Produced: 183
Vegan Friendly: Yes
Download the tech sheet
