Best known for being Germany’s 'noble' grape variety, Riesling is now one of Washington State’s premier varietals. Flavorful, easy to farm, and best grown in cooler climates, it usually needs some residual sugar to balance the bracing acidity.
Our style has been to pick the grapes in mid to late season and then leave around 3% residual sugar to give the wine balance and a long lingering finish.
OurLate Harvest Riesling is greenishstraw in color with a floral nosethat hints of citrus blossoms,honeysuckle, green apples, nuts,and spice. Superbly balancedbetween sweetness and acidity,this is a versatile wine.
In Germany, whereRiesling has ascended above thestate of mere wine and hasbecome an art form, the localsprize the sweetest wine mosthighly. In some seasons the grapesacquire the Botrytis infection,in which they become moldywith the Botrytis mold, whichconcentrates the juice in theberries and gives the wine madefrom them a delicious nuttyflavor. To produce late harvestwines, such as our 2003 LateHarvest Riesling, one has to letthe grapes hang past their normalpicking date so that they areat the mercy of the birds andthe elements.
We create this winefrom vineyards with "good rot,”where Botrytis has taken hold.Typically these vineyards aresituated in low-lying pockets ofground where the air and waterdrainage are less than optimal.This encourages humid conditionswithin the vine canopy that areideal for the growth of Botrytis.We let the grapes hang on thevine past the normal harvest dateso that the Botrytis has time tospread throughout the block andshrivel as many of the grapes aspossible. In this particularvintage, the Botrytis flavors aremuted and blend in well with thelush Riesling character.
Thewine shows well when sipped byitself or with fresh fruit and cheese,but shines when enjoyed as acompanion to spicy Asian cuisine.It is no surprise that some of ourbest customers are Chinese andIndian restaurants.