2009 Estate Riesling
In 2009 we were blessed by a mild spring with very little frost damage, compared to 2008, when spring doled out six times the amount of frosty mornings. The fact that late spring rains helped to develop water reservoirs, along with the lower than average high temperatures, helped reduce the need for water. Cooler temperatures and longer hang time coupled to allow for a slow-and-steady growing season. The relaxed pace of harvest was abruptly transformed to rush-harvesting as early-season rain welcomed itself to the valley. Even so, our hillside vineyards' well-drained soils helped to avoid any damage and the harvest bins were filled with beautiful, mature fruit.
The second vintage of our estate Riesling is sourced from our Yverdon Vineyard at an elevation of 2,000 feet. Two separate vineyard clones were planted on two-acres in 2006, in six separate blocks. The vines are grown in the coolest microclimates, which receive very little afternoon sun, protecting the acidity of this noble grape.
Thanks to the long growing season, harvest was divided into an early and late season picking. Grapes were then whole-clustered pressed in 75-gallon stainless steel barrels. This dry wine was fully fermented with no residual sugars. Wine was aged five months surlie in 50% stainless steel barrels, and 50% neutral French oak, and then sterile-filtered before bottling in March. 213 Cases Produced
What a difference a year makes! The delicacy of the 2008 vintage was retained, but the 2009 growing season added amazing complexity. The diverse aromas and flavors of this wine are difficult to summarize succinctly, but think of Café Diablo- allspice, clove and orange zest. Lighter notes of papaya, pear tart, marmalade and fusel oil follow. The spicy palate is congruent with the nose. Bone dry with impeccable acidity, this vintage is viscous and weighty in the mouth with a long finish of candied citrus. Flavors will continue to develop for 5-7 more years. Glass top closure is easily opened by hand. Gently pop the top with your thumb or firm grasp. Beware of removing the seal with a tool, as top may loosen and lift with the seal.