We are now releasing our 2007 Sweet Riesling. This is our first released wine made in our new winery in Eastern Washington. Because it was made in Washington, we can finally display a vintage (2007) and an appellation of Origin (Columbia Valley) on this wine. OK, now for the numbers:
- 100% Riesling, 100% 2007
- 68% Yakima Valley, 25% Horse Heaven Hills, 5% Mosel
- 25% Wallula Biodynamic grapes (HHH), 25% Blackrock Vineyard (YV), 22% Boast Vineyard (YV), 21% Selenium Vineyard (YV), 5% Mosel from our dear friend Johannes Selbach
- 9% Alcohol, 7% Residual Sugar, 2.99 pH, 0.81 Total Acidity
The wine was fermented at 75% with native yeasts that came on the grapes; this is a fantastic addition to our winemaking book leading to wines with greater sense of place and minerality. Overall the Sweet 2007 is an exceptional wine, very balanced with a great acid/sugar ratio. We have tried a bit of Mosel fruit this year in the blend to see if we could spice it up a bit (I think we did). Same great profile as the 2006, very refreshing and made to go well with a very wide range of food. I had it over Easter with a cold Salmon and beet salad and it was delicious and the low alcohol was nice for lunch (all that to say that it is not only good with spicy food).
July 19th, 2008 at 6:23 pm
Great wine. I had a bottle the other night and went out for a case today. I love a sweet Riesling and this hit the spot.
July 28th, 2008 at 9:22 pm
Morgan,
Thank you much, glad this is refreshing and “hitting the spot”
August 22nd, 2008 at 12:58 pm
How did you get the residual sugar? Did you arrest the fermentation? I note that the alcohol level is low.
August 22nd, 2008 at 3:07 pm
Christian,
We stop the fermentation at about 7% Residual sugar. We only convert 14% sugar and therefore get 8-9% alcohol. The trick is to stop it at the right time. It is a bit like stopping a train at full speed, it requires good brakes and foresight…