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.