Growing Conditions

The growing season for 2020 was perhaps the most redeeming part of the year. It was a light winter that lasted a bit longer than anyone would have guessed and delayed budbreak a smidge but the rest of the season more than made up for it. It was warm and consistently on the verge of a drought without actually causing any alarming stress to the vines. Grapes came in at a high quality across the board and there was no pressure (rain, disease, or otherwise) to pick, therefore winemakers rejoiced.


The fruit was picked over the course of October on 4 separate days. The fruit was a combination of machine harvested and hand harvested fruit that was crushed and destemmed and immediately pressed. The juice was then settled and racked off of gross lees and separated into different tanks for fermentation.


This Riesling is a blend of 6 different fermentations using the following yeast strains: R-HST, R2, W15, Steinberger, GRE and 71B. These fermentations occurred in stainless steel at temperatures between 52F and 65F. Fermentations lasted from 3 weeks to 8 weeks in length, depending on fermentation. Fermentations were monitored and maintained at low temperatures to retain delicate aromas. Fermentation was cooled at desired stopping point and sulfured. The separate components were blended, cold stabilized, and filtered.