Our 2017 Riesling was machine harvested on October 17 at 20.3 Brix with a pH of 3.34. This was the first harvest off of these 4 year old vines. The juice was fermented in two separate tanks; one tank was inoculated with DV10 and the other with VIN13. The primary fermentation took just over 4 weeks to complete.
The 2017 Dry Riesling has notes of lemon and slate on the nose. The palate leads with bold acidity followed by more detailed flavors of lemon zest and further minerality. The finish is lasting and refreshing drawing you in, sip after sip.
223 cases produced.