Vibrant and refreshing, this is the most transparent wine we make, a pure expression of our estate vineyards. We produced our first Riesling in 1974, made in a distinctively dry and crisp style. It has been a family favorite ever since. Bright and aromatic, it is marvelously food-friendly and cellar-worthy.
The dormant season was wet with much more rain than usual before the skies cleared in April, just in time for bud break. The weather in May was surprisingly cool and rainy again, slowing down the vine growth, and serving as a harbinger of the roller-coaster growing season that followed. The summer months alternated between warmer and cooler than average but, thankfully, the daily high temperatures rarely exceeded 100°F. September was warm and sunny, providing the perfect finish and all the grapes were in by mid-October.
Floral aromas of orange blossom and jasmine are complemented by fresh notes of green apple and grapefruit. On the palate, this bright, yet luscious wine evolves with flavors of nectarine, white peach, and Honeycrisp apple. The minerality and beautiful acidity provide an invigorating finish.
Our Dry Riesling pairs best with bright, fresh flavors. Fresh cilantro, lime juice and zest, raw fish, and jasmine rice play well with the floral notes of this wine. Winery Chef Chris Kennedy suggests pairing with butter-poached lobster, halibut crudo, or burrata crostini with avocado, cilantro, and lime.
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