We fermented and aged 10% of this wine on the skins, creating a wine with amazing aromas and texture. The complexity of this wine greets you in layers. Fresh fruit is first with lychee, white peach, and orange blossom followed by the warmth of honey and beeswax. Steely minerality and a core of acid focuses the fruit. On the palate, the wine has mouthwatering acidity and fresh fruit. The flavors in the palate mirror the aromas and linger nicely on the finish.
lychee, white peach, orange blossom, steely minerality
The grapes for this wine come from the Yakima Valley's Spring Creek Vineyard. This vineyard is part of the partnership between the Hogue and Mercer families. Spring Creek is located in a cooler site, allowing for intense flavor development while retaining the bright natural acidity of the grapes - creating a wine that is naturally balanced.
The grapes were harvested in the early hours of the morning to arrive at the winery cool. Once at the winery, we filled a small tote with grapes, and the rest of the fruit went directly to press where the juice was gently pressed away from the skins. The fruit in the tote was inoculated and fermented on the skins. The wine aged on the skins until just before bottling. The juice that we fermented in tank was allowed to settle for two days before racking. The clean juice was inoculated with yeast strains selected for Riesling. The wine was fermented cool over 20-25 days, allowing optimal aroma and flavor development. Both styles were fermented to dryness.
Food Pairing Notes
chicken, pork, fish, shellfish, vegetarian, lamb, salads, vegetables, fruit, pasta and cheese