Growing Conditions
The vines emerged in mid-May. There was little frost danger in the spring and a mild start to the season. The summer was extremely dry with much of the area was classified as in extreme drought well into the fall. This led to an exceptionally concentrated vintage with minimal disease pressure and a long, beautiful season.
Harvest
The fruit was hand harvested on October 6.
Bottling
It bottled in May of 2017.
Winemaking
After the fruit was hand harvested and gently destemmed, it spent two hours in the press with skin contact to build body and structure. After pressing, the juice was cold settled for 3 days before being racked for fermentation. The juice was inoculated with Epernay II yeast and kept cold for a long, slow ferment lasting until mid-December. The wine aged sur lie for a month before racking and was gently fined with Bentonite prior to bottling.
- Ingredients: Riesling grapes from Zugibe Vineyard, Sulfites
- Produced Using: Settling enzyme, Epernay II yeast, Yeast Nutrients, and Bentonite.
Aging
The wine aged sur lie for a month before racking and was gently fined with Bentonite prior to bottling. Then aged in bottle for 14 months prior to release in July 2018.
