This Riesling was picked and brought in bright and early in the morning during the first of week September. Warm, dry weather pushed this fruit to perfection and we could not be more pleased. Whole clustered pressed and allowed to cold settle over a period of two days.

Indigenous yeasts were allowed to set in and do their thing beginning with a slow but steady fermentation. Fermentation was arrested by cooling the must down. Achieving what we feel to be a very balanced and food-friendly wine. 100% stainless steel was used to let this wine rest for 6 months before being bottled.