Best known for being Germany’s ‘noble’ grape variety, Riesling is now one of Washington State’s premier varietals. Flavorful, easy to farm, and best grown in cooler climates, it usually needs some residual sugar to balance the bracing acidity. Our style has been to pick the grapes in mid to late season and then leave around 3% residual sugar to give the wine balance and a long lingering finish

Wine maker notes

We cool fermented the juice in tanks at 55°F, and then arrested the fermentation by chilling the new wine which leaves it naturally sweet. The combination of high natural acidity and residual sweetness gives the wine body, flavor and intensity.