84% Riesling and 16% Petit Manseng. Thanks be to whatever (if anything) created the riesling grape, and thanks to them for getting it to us. This is a damn ripper. Like chewing on the rind of lime while sucking on a sour apple Jolly Rancher. This joint is acidic baby! Almost feels acidified, but no no no, not today devil. We rollin deep in the crisp, shivering light of day and ridin' this horse all the way to refreshment town. Yee haw, bitches! 189 cases produced.
FRUIT SOURCES
Oxeye Vineyard in Swoope and Verona Farm Vineyard in Verona for Riesling; Sherman Ridge Vineyard in Woodstock for Petit Manseng.
WINEMAKING
Both grapes were whole cluster pressed and cofermented. Juice was left with lees and fermented with ambient yeasts in stainless. Wine was left on fermentation lees in tank for 10 months without SO2. Full malolactic. Bottled unfiltered with a single 25ppm SO2 addition in August 2023.
CHEMISTRY
pH: 3.08
TA: 6.9 g/L
Free SO2 at bottling: ~10 ppm
Alcohol: 11.4% abv
RS: 0.95 g/L
Malic Acid: 0.05 g/L
Acetic acid at bottling: 0.56 g/L
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