Wine Maker Notes
Most of the grapes were machine harvested at night to preserve the delicate fruit aromas. The grapes then went direct to press without destemming to minimize harsh phenolics. A press cut was taken and the juice was treated with a light fining to remove bitterness and improve mouth feel. The juice was centrifuged before racking to the fermentor where yeast was added. After two to three weeks of a slow and cold (55-65° F) fermentation in stainless steel tanks, our California Riesling was fined, filtered, and spent two months in bottle prior to release.