Producing distinctive estate wines that showcase the quality of our Finger Lakes vineyard
Download our Tech Sheet
A soft nuttiness intermingles with freesia and jasmine tea on the nose. Bright refreshing acid is balanced by a creamy lemon curd finish.
3.1 tons of R3 grapes were hand harvested on October 04, 2017 with harvest chemistry of 17.8 Brix, a TA of 9.7 g/L, and a pH of 3.15. The fruit was whole-cluster pressed on that day. After pressing, the 524 gallons of juice were settled for 1 day, then the cleared juice was racked to another tank, warmed, and inoculated with Epernay 2 yeast. The Riesling fermented at ~ 64F for 22 days before being chilled to stop fermentation on October 25, 2018. The wine was kept on the lees for 5 months to aid mouthfeel and complexity.
The wine was sterile filtered at bottling on September 12, 2018.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Residual Sugar: 0.8%
Acid: 11.8 g/L
Harvest Date: October 4, 2017
Bottling Date: September 8, 2018
Cases Produced: 112
Vegan Friendly: Yes