Phoenix Riesling

phoenix

 
 

We are releasing a new Riesling – we have now up to 10 different Rieslings in our lineup . This new release is a 2009 Riesling that we made in what I would call the “traditional” Johannisberg style (I know, I know, we are not supposed to use this term anymore). So, what is a “J” style? Well, J’s were usually bout 2% residual sugar Riesling and picked around 22.5 Brix (Auslese ripeness level) with about 12.5% of ethanol. It was and still is today the most proeminent style in Washington State. Our version of this American favorute is slightly different (of course) in the way that it is about 2.3% residual sugar and 11.5% ethanol therefore picked at 21.5 Brix (a ripe spatlese ripeness level). Like all of our Rieslings we like to pick grapes earlier than most folks in order to contribute a lot of natural acidity to balance the sugar and also to keep a lower alcohol content. The grapes come from the Yakima Valley, a cooler climate more appropriate for this style I believe. The wine is very fruity (think mango, guava, apricot with a hint of floral notes) and refreshing, a nice addition to the portfolio that does not replicate any other Riesling we make. When I was looking at the Riesling line up a few weeks ago it dawned on me that we have a geometric RS series in our portfolio: 0-2-4-8-16! 0% RS is our Dry Riesling, 2% RS is our new Riesling, 4% RS is our Riesling made from organic grapes, 8% is our sweet Riesling and 16% is our Riesling Vin De Glaciere Selenium Vineyard. Pretty fun, no? Riesling is really enjoying a true rennaissance in this country (likethe Phoenix on this label) and we are proud to be part of it.

 

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