Library! — 2017 Barrel-Ferment Riesling
Regular price $45.00
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91 Pts - Rick VanSickle
“Controlled reductive nose with earthy/spicy accents to go with citrus rind, peach, stony minerality and lemon curd. It’s textured on the palate and fleshy with tangerine, wild honey, peaches and citrus with tangy acidity on the finish.”
This wine boasts an energetic nose of citronella entwined with fresh peaches and wet rocks. The palate is luscious from extended time on lees and carried through to the finish with lively acidity.
“Controlled reductive nose with earthy/spicy accents to go with citrus rind, peach, stony minerality and lemon curd. It’s textured on the palate and fleshy with tangerine, wild honey, peaches and citrus with tangy acidity on the finish.”
This wine boasts an energetic nose of citronella entwined with fresh peaches and wet rocks. The palate is luscious from extended time on lees and carried through to the finish with lively acidity.
Pressed and cold settled without the use of any enzymes. The 2016 Riesling was pulled from barrel and the 2017 was put to barrel to keep the same yeast and malolactic culture alive. Fermentation did not reach dryness until the summer of 2018. Malolactic completed soon after. Aged in oak for 10 months.
VQA Twenty Mile Bench VQA
Cases Produced: 140
Grower: Craig Wismer (Foxcroft Vineyard)
Harvested: October 23, 2017
Yields: Approx. 2.5 Tonnes/Acre
Brix: 20.7
RS: 3.1g/L
Alcohol: 11.7
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