2017 was a very good vintage overall, and suffers only in respect that it was preceded by the amazing 2016 vintage. It was a warm September and October once again, but this time the acids were softer, the aromas more floral, and the flavors more typical for Old Mission Peninsula. Our Riesling is a perfect representation of balancing acidity, fruitiness and all the flavors that come from the season and the vintage.
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.
The grapes were harvested 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.
Extremely versatile: fried or baked fish, sushi, seafood with cream and butter sauces.
Great to enjoy now, but can be cellared through 2030.