To make our Dry Riesling, we pick our grapes relatively early (21-22.5 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak and no malolactic on this wine — it's as pure and unmanipulated as it gets.
The wine is crisp, dry and lush with flavors of citrus, jasmine and minerals. Our Dry Riesling is endlessly versatile and harmoniously complements the world's most vibrant and flavorful cuisine — from Asian to European to a wide variety of seafood, cheeses and cold meats.
Alcohol 13.5% Residual Sugar 1.00% pH: 3.8 TA:0.83
91 Points! Best Buy #10 Top 100 Best Buys 2012A Fresh and textural wine, this puts a spicy spin on citrus rind and stone fruit flavors of peach and apricot. There's an intriguing hint of white pepper as well, and an overall sensation of density, intensity and exceptional length. — PG &mdash Wine Enthusiast September 1, 2012
89 Points! Light and tangy, this is barely off-dry, with pear and apple flavors balanced against lime-scented acidity on the finish. Drink now through 2014. 4,200 cases made. &mdash H.S. — Wine Spectator April 30, 2012
90 Points! The winery calls this a "trocken" style. It's aromatic with a mouthwatering juiciness (though not too puckery) that invites a second (and third) glass. The alcohol is a moderate 12.5%, making this a perfect summer all-purpose, all-food sipping wine. — P.G. — Wine Enthusiast, August 1, 2010
89 Points. BEST BUY! Tart, chewy, tangy, mixing apple, lemon, grapefruit and pear - lots of fruit with pear skin phenolics. It's dry, but not stripped, full and fleshy, with the low sulfur giving it less sharpness and a broader middle.
— Wine Enthusiast October 2009 (Paul Gregutt)
88 Points. BEST VALUE! Light, bright, dry and juicy, with green apple and floral flavors, hinting at lemon as the finish lingers. Drink now through 2011.
— Wine Spectator June 30th, 2009
87 Points! Green-tinged yellow. Stone fruits, smoke and minerals on the nose, with a fusel hint. Supple, round and dry, with good concentration and persistence for a wine in this price range.
— International Wine Cellar November 2008
Lives up to its billing with a dry, stony, mineral character that also show lime pith, unripe pear and a hint of ripe citrus on the finish.
— San Francisco Chronicle, November 2008
86 Points! Crisp and refreshing, barely off-dry, with lively pear and floral flavors.
— Wine Spectator, April 2008
Of all the Pacific Rim wines, the dry Riesling is the most versatile — both on and off the food court. I found it focused and complex, layered with notes of apricot, peach, pear and lime along with minerals and the intriguing, aromatic signature of good Riesling that is often described as "petrol" or wet stone.
— Today Show Online, February 20, 2008
Crisp acidity and aromas of lime and green apple make this a great food wine...This wine is a good expression of a classic trocken (dry) Riesling style.
— Seattle Magazine, November 2007
If you're a Pinot Grigio drinker and don't think you like Riesling, try this. It's dry, with a delightful orange-blossom nose. Smooth, citrusy palate with lemon-lime notes and ginger on the finish. Remarkably elegant for the price.
— Oregonian, September 4, 2007
Spices, stone fruit and flowers on the nose. Very crisp and essy to drink, with a long, citrusy finish.
— Gourmet Magazine, August 2007
With distinct diesel but delicate stone fruit aromas, this Riesling's not quite bone-dry, but it's crisp, with tart apricot, tangerine, and lime flavors, in that order. A steal!