Columbia Valley, Washington. Wind-blown loess on basalt bedrock.
We pick our Riesling grapes early (20-21 Brix). We use only native yeast and ferment at low emperatures in stainless steel tanks – there is no use of oak barrels or malolactic fermentation. We stop the fermentation at about 7% residual sugar, and we clean the wine rapidly to retain as much freshness and fruitiness as possible. We leave a fair amount of natural carbon dioxide in the wine to create a lively mouth feel.
Color: Pale gold.
Bouquet: Honey, pear and orange blossom.
Taste: Sweet, bright acidity with pineapple and white peach.
Ideal with fiery fare – especially Thai, Szechwan, Mexican, Middle Eastern and Caribbean cuisine.