Dry Riesling

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. For our Dry Riesling, we blend 20% of German Riesling wine — selected by Johannes Selbach in the Mosel region — to 80% of our Columbia Valley Riesling. The German Riesling lends great depth and acidity, as well as low alcohol.

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 12.5%  Residual Sugar .75%  pH: 3.21  TA:0.73


Wine of the Year
2009 Sommelier Challenge

Double Gold Medal Winner
2009 San Francisco Chronicle Wine Competition

Gold Medal Winner
2009 National Women's Wine Competition
2008 San Francisco Chronicle Wine Competition
2008 Critics Challenge Competition
2007 Tri Cities Wine Competition

Silver Medal Winner
2009 International Riverside Wine Competition
2009 San Diego Wine Competition
2009 Dallas Morning News Wine Competition
2008 San Diego International Wine Competition
2008 West Coast Wine Competition
2008 Los Angeles International Wine Competition
2007 Tri Cities Wine Competition

Bronze Medal Winner
2008 Dallas Morning News Competition
Beverage Testing Institute