Columbia Valley, Washington. Wind-blown loess on basalt bed rock.
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 on its lees for 6 months. We leave our dry wines sur lie post fermentation for five months and we stir the lees once or twice a week. 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.
Color: Pale straw.
Taste: Citrus, white peach and minerals.
Ideal with Asian & European cuisine and a wide variety of seafood, cheeses and cold meats.