Wine Maker Notes 2008 provided us with a very cold spring which resulted in a late blooming season. This pushed out pick dates for some varietals. The cool season kept volatiles intact and heightened acidity levels resulting in a delicate style. Once we harvested the grapes, we cold fermented the juice in tanks at 55° F, and then arrested fermentation by chilling the new wine, leaving it naturally sweet. The combination of high natural acidity and residual sweetness gives the wine body, flavor and intensity.

Food Pairing An extremely food friendly wine, Riesling pairs well with a variety of cheeses (Gorgonzola, Maytag and Brie) or seasonal fruits. A great match with seafood, try a glass with some spicy crab cakes or smoked salmon.