2019 Dry Riesling
The 2019 Dry Riesling was machine harvested on 11/1 at 20 Brix with a pH of 3.12. The fruit was de-stemmed, crushed, pressed, and float cleared and inoculated with VIN13. The fermentation lasted 19 days.
Aromas of lemon zest and ripe pear tantalize the nose with subtle floral notes in the background. The palate is brightly acidic upfront and as the acid softens, flavors of white peaches and mild herbaceous tones come through and fade out into a pleasantly ripe finish.