2017 Semi Dry Riesling
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 nose is refreshing and bright with aromas of citrusy lemon and tropical pineapple. The palate follows suit with bracing acidity, ripe pear and slight minerality. This semi-dry Riesling is a flagship wine of the Finger Lakes.
472 cases produced.