In the Cellar: We harvested the Riesling during the first week of November. The high elevation aspect of this site allowed for an extended ripening period maintaining zippy acidity. The Riesling received a gentle pigéage, and was allowed to rest on the skins for 8 hours before pressing. The wild yeasts that came in on the fruit from the vineyard
kicked off a long cool fermentation, which ensured preservation the fruit’s pretty aromatics. Fermentation took place in a combination of stainless steel and neutral oak barrels. After 3 months, the fermentation was complete and we bottled at the end of March in 2019.
The Vintage: the spring and summer were very dry and warm; however, we didn’t suffer from any serious heat spikes and a cool autumn extended the vintage. That allowed grapes to hang and develop complex flavors on the vine while retaining fresh acidity.