The Vintage
Ample rainfall in the spring recharged the soil profile and provided a strong start to the growing season. The weather during the summer featured consistent warmth and sunshine without any major heat spells. Cooler than average temperatures in August and September slowed the ripening process, providing long hang time and leading to complex flavor development. October was mostly dry and warmer than usual allowing us to pick each block at optimal ripeness. The harvest was complete before November and the start of an epic rainy season.
The Wine
Floral aromas of orange blossom and jasmine are complemented by fresh notes of green apple and grapefruit. On the palate, this bright, yet luscious wine evolves with flavors of nectarine, white peach and honey-crisp apple. The minerality and beautiful acidity provide an invigorating finish.
Food Affinities
Our Dry Riesling pairs best with bright, fresh flavors. Fresh cilantro, lime juice and zest, raw fish, and jasmine rice play well with the floral and acidic notes of this wine. Winery Chef Chris Kennedy suggests pairing with butter poached lobster, halibut crudo, or burrata crostini with avocado, cilantro and lime.

94 Points Wine Enthusiast – Entirely fermented in stainless-steel, this wine is delightful in a floral aroma, with lively flavors of fresh apricot, spring grass and freshly squeezed lemon. Stony and briny, it retains its acidity through a long, herbal finish.

90 Points Wine & Spirits – With its orange-water scents and the clarity and freshness of rain water, this wine carries its tart fruit with light tension. It’s not a big presence, but what’s present is good, especially if there’s Cantonese-style flounder with ginger and scallions steaming on the stove.