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To make our Dry Riesling, we pick our grapes relatively early (22-23 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak and no malolactic on this wine – it's as pure and unmanipulated as it gets.
Our Dry Riesling comes from Washington's Columbia Valley - principally from the cooler Yakima Valley.
The wine is crisp, dry, and lush with flavors of citrus, jasmine, and minerals. Our Dry Riesling is endlessly versatile and harmoniously complements the world's most vibrant and flavorful cuisine - from Asian to European to a wide variety of seafood, cheeses, and cold meats.
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