Vineyards Columbia Valley, Washington. Wind-blown loess on basalt bed rock.
Winemaking We pick our grapes relatively early (22-23 Brix). The Riesling juice is fermented at cold temperatures
for 30 days and then aged in stainless steel tanks. All our Rieslings are fermented with native yeasts.
We use no oak and no malolactic on this wine– it’s as pure and unmanipulated as it gets.
Tasting Notes Color: Pale straw.
Bouquet: Jasmine, pear and apple.
Taste: Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apricot.
Food Pairing Ideal with spicy Thai and Mexican cuisine, and even rich cuisine such as French and German.