Riesling is at its best in Eastern Washington when picked fully mature and fermented cold to preserve its fresh fruit character. Our Riesling is night-harvested, when the fruit is cool. Once the fruit is pressed, it is fermented in stainless steel between 48°F and 57°F. To keep the fruit focus, the new wine goes directly from stainless steel to bottle.
2016 was one of the warmest and driest Washington growing seasons on record, and a drought year, which resulted in low-Botrytis influence, producing a crisp, clean style of late-harvest wine, with zesty citrus flavors and light honeysuckle aromas. Riesling prefers a cool climate and the vines shut down during the long hot spells, resuming the ripening process only when conditions are cooler. All of the fruit for the 2016 Riesling was grown in Yakima Valley, where the cooler mesoclimate creates conditions for slow, even ripening and complex layers of flavor.