2016 Dry Riesling
Santa Barbara County
Riesling’s current popularity in the United States has provided a wonderful alternative to typical white California varietals. While the grape is often linked to sweetness, we relished the opportunity to create a unique and dry wine. Unlike the German tradition of leaving residual sugar, our Riesling is fully fermented - completely “bone-dry” as is traditional in our native Austria.
The extravagant fruit and floral notes engage the senses while tangy citrus mixed with stone fruit and a clean, refreshing finish make it a tongue pleasing experience which should develop even more character as it ages over the next 5 to 8 years.
Dry Riesling is great with cheeses, Thai and Asian spicy foods, vegetable tagine, sushi, fried calamari, halibut and sea bass. Turkey, sausage and fried chicken are also a tasty match.
Varietal: 100% Riesling
Vineyards: 40% Riverbench Vineyard, 60% Coquelicot Vineyard (40-year old dry farmed vines)
Fermentation: Foot stomped and left on the skins for 24 hours
Residual Sugar: None
Aging: 6 months in 60 Gallon Neutral French Oak
Cases Produced: 148