2017 Dry Riesling
Varietals: 100% Riesling
Vineyard: Jamieson Vineyard, Irish Vineyard, Grishaw Vineyard
ABV: 12.2% RS: 1 g/L Harvest Brix: 20.3 Bx TA: 7.2 g/L pH: 3.10
Flavor Notes: This Riesling presents apples, grapefruit, and limes. There is a discernible anise note that comes through—a sign of a great Riesling from our part of the world. This acid balance holds the whole wine together and creates a broad mid palate, accompanied by pithy texture typical of Old Mission Peninsula. Fermented dry, this Riesling does not shy away from its true dry nature.
Pairings: Extremely versatile: fried or baked fish, sushi, seafood with cream and butter sauces.
Vinification: The grapes were harvested on October 16th from three of our vineyards located at the base, lower mid-section, and tip of the peninsula—combining several microclimates within our estate vineyards. It was a warm September and October, producing soft acids, floral aromas, and typical flavors of Old Mission Peninsula. The grapes from our warmest vineyard, Jamieson, express details of grapefruit and citrus. Irish, our coolest and most northern vineyard, produces more malic acid leading to austere apple definition. Grishaw grapes make up the bulk of the wine; the heavier and richer clay soil creates voluptuous peach flavor with a flush body and weight. Winemaking was done in a very low intervention style.
Suggested Cellaring: Great to enjoy now, but can be cellared through 2030.
2017 Dry Riesling
Varietals: 100% Riesling
Vineyard: Jamieson Vineyard, Irish Vineyard, Grishaw Vineyard
ABV: 12.2% RS: 1 g/L Harvest Brix: 20.3 Bx TA: 7.2 g/L pH: 3.10
Flavor Notes: This Riesling presents apples, grapefruit, and limes. There is a discernible anise note that comes through—a sign of a great Riesling from our part of the world. This acid balance holds the whole wine together and creates a broad mid palate, accompanied by pithy texture typical of Old Mission Peninsula. Fermented dry, this Riesling does not shy away from its true dry nature.
Pairings: Extremely versatile: fried or baked fish, sushi, seafood with cream and butter sauces.
Vinification: The grapes were harvested on October 16th from three of our vineyards located at the base, lower mid-section, and tip of the peninsula—combining several microclimates within our estate vineyards. It was a warm September and October, producing soft acids, floral aromas, and typical flavors of Old Mission Peninsula. The grapes from our warmest vineyard, Jamieson, express details of grapefruit and citrus. Irish, our coolest and most northern vineyard, produces more malic acid leading to austere apple definition. Grishaw grapes make up the bulk of the wine; the heavier and richer clay soil creates voluptuous peach flavor with a flush body and weight. Winemaking was done in a very low intervention style.
Suggested Cellaring: Great to enjoy now, but can be cellared through 2030.
