Growing Conditions

After a wet winter and a Nor’easter named Stella, Spring arrived quickly resulting in an early bud-break. After a single frost event in early May, the vines emerged, luckily with minimal damage and continued growing towards a mild summer. Unlike 2016, which was very dry with minimal precipitation during the growing season, 2017 was exceptionally wet and had very few days above 90°F.


During harvest, the cool season gave us bright, zesty, acidity and generous flavors which have become the hallmark of this beautiful dry style of Riesling.


It bottled in July of 2018.


The fruit was hand harvested and gently destemmed. After 2 hours of skin contact in the press, the juice was cold settled for 5 days before being racked to a small stainless tank for fermentation. The juice was inoculated with Epernay II yeast and went through a long, cool fermentation. The wine aged sur lie for 6 months to develop depth and body. After racking, it was gently fined with a small amount of bentonite prior to bottling.

- Ingredients: Riesling grapes from Zugibe Vineyard, Sulfites
- Produced Using: Epernay II yeast, Yeast Nutrients, and Bentonite.


The wine aged sur lie for 6 months to develop depth and body. Then aged in bottle for 16 months prior to release in November 2019.