Vintage Summary

The 2019 growing season was relatively mild, much like 2018, with a few key differences. We had elevated rainfall for the winter months, and budbreak started in mid-April, followed by some late rains in May, which helped provide the needed moisture for a larger than average crop. Close to perfect fruit set and a lack of extreme heat led to long hang time, high flavor development and low sugar accumulation.  Harvested in several passes starting September 27 thru October 23, 2019.

Winemaking

The grapes were picked by hand. At the winery the grapes were given 48 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, and final blend created. Unfined and lightly filtered (not sterile). The only addition we ever use is sulfur.  Bottled June 28th, 2019. 260 cases produced.

Wine Stats

Varietal Composition: Riesling (95%), Zinfandel (5%)

Brix at harvest: 21.0

Titratable Acidity: 5.3 g/L

pH: 3.29

Residual Sugar: 0.0 g/L

Alcohol: 13.0%