Our Riesling was hand-picked at the end of October. The grapes were destemmed and crushed and left to cold soak for 16 hours. The grapes were then pressed and inoculated with a specifically chosen yeast. Fermentation occurred in a stainless steel tank and stopped when the desired level of residual sugar was reached for optimum balance in the finished wine. The wine was fined and filtered and bottled in March.
Our Riesling has hints of lime, gooseberry, honeycrisp apple, and peach blossom.