Vintage Summary

The 2017 growing season began with record winter rainfall in most of California, including in the Cienega Valley, but not a true El Nino winter. This resulted in strong spring growth, and finally a decent yield increase from 2016. Cool nights were the norm throughout August, with a record heat spike over Labor Day Weekend. The resilient Riesling persevered and hung for another three weeks in classic mild autumn conditions.. The grapes were harvested on September 28th.

Winemaking

The grapes were picked by hand. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes.  No sulfur was added to allow the juice to oxidize.  After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur.  Bottled July 5th, 2018. 250 cases produced.

Wine Stats

Brix at harvest: 21.8

Titratable Acidity: 5.7 g/L

pH: 3.31

Residual Sugar: 0.6 g/L

Alcohol: 13.5%