Mandarin and white flowers dominate the nose, while the palate presents an uplifting mousse. Minerality in the background focuses flavors of tangerine and kiwi while lemon curd lingers through the finish.
Estate Vineyard Block: 80% R2 & 20% R1 (from Acid Head blending)
Tons: 3.5 from R2
Yeast: Epernay 2
Cold Soak: No
Fermentation Duration: ~45 days
Malolactic Fermentation: No
Oak Treatment: None
Additional Notes: R2 grapes were picked and whole cluster pressed. When fermentation halted at a higher sugar than desired, wine was re-inoculated wth V1116 yeast which fermented wine another .5 Brix. 20% finished Acid Head Riesling was blended in to balance wine. Finished still wine was transported to Lakewood Vineyards for force carbonation and bottling.
Appellation: Finger Lakes
Varietal Composition: 100% Riesling
Brix at Harvest: 22.2
Alcohol: 12.5%
Residual Sugar: 2.2%
Acid: 9.7 g/L
pH: 3.20
Harvest Date: November 16, 2019
Bottling Date: February 5, 2020
Cases Produced: 245
Vegan Friendly: Yes
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