An invitingly vivid nose of peaches, fresh oranges, and honeysuckle transitions to lemon peel, sweet pineapple and hops on the palate. Tea and peach skin support the mineral driven finish.
91 Points/Best Buy, Wine & Spirits Magazine
91 Points/Gold Medal, American Wine Society Commercial Wine Competition
89 Points, Wine Enthusiast Magazine
9.2 tons of R2 grapes and 1 ton of R1 grapes were harvested by machine on November 9, 2017 with harvest chemistry of 21.4 Brix, a TA of 5.6 g/L, and a pH of 3.19. The fruit was crushed, destemmed and pressed on that day. A second lot of 10 tons was harvested, crushed and de-stemmed on 11/10/18 with the same juice chemistry. All lots were pressed to the same tanks for chilling and settling.
After pressing, the 2660 gallons of juice were settled for 7 days. The cleared juice was racked to another tank, warmed, and inoculated with Epernay 2 yeast. The Dry Riesling fermented at ~ 64F for 84 days with a re-inoculation on 1/23/18 and a cross-inoculation from the semi-dry Riesling on 1/29/18, before finishing on 2/12/18
The wine was filtered off the lees on 04/03/18. 10% by volume of the Beta Series Acid Head Riesling was blended into the Dry Riesling to balance the acidity on 04/04/18. It was chilled to 35F to cold-stabilize it and it was treated with Bentonite to heat stabilize it.
The wine was filtered and two nitrogen sparges for 20 seconds each were used to remove excess CO2. The wine was sterile filtered at 4 bottlings between 05/08/18 and 05/24/18.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Alcohol: 12.7%
Residual Sugar: 0.3%
Acid: 7 g/L
pH: 3.38
Harvest Date: November 09, 2017
Bottling Date: May 24, 2018
Cases Produced: 904
Vegan Friendly: Yes
