To capture the floral characteristics of our Riesling, we harvest the grapes in the cool night and early morning hours, then immediately press the whole clusters to fully capture their fresh, pure juice. After cold-setting the juice for 48 hours, we inoculate it with four different cultured yeast strains—two imparting pronounced floral aromas, one enhancing the wine’s texture, and one ideal for slow fermentations at cold temperatures (48°–50°F). To accentuate the wine’s fruitiness, we arrest the fermentation before all the sugar has converted to alcohol, cold-settle the wine in tank, then bottle it at its freshest and most vibrant. Our Riesling does not undergo malolactic fermentation, nor does it spend any time in oak.
Our 2014 Riesling was produced exclusively from grapes grown in Monterey County in California’s Central Coast American Viticultural Area (AVA), a region renowned for its cool climate. An especially aromatic rendition of the noble Riesling varietal, it exudes citrus, peach, honey, apricot, and mineral perfumes. Peach and honey flavors follow, with flinty notes. Strong acidity keeps the wine crisp and refreshing.
A slight sweetness makes it the perfect accompaniment to grilled steak with candied onions or hard cheeses like aged Gouda.