Sweet Riesling

The Washington grapes that we choose for the Sweet Riesling are picked riper than the grapes for the dry Riesling. We use a small amount of yeast to encourage the fermentation to stick — or keep it from becoming completely dry. We ferment at low temperatures in stainless steel tanks. Like our Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation we use our centrifuge, which separates the yeast and the wine... this concludes the fermentation. We leave a good amount of carbon dioxide in the wine to create a lively feeling to the wine — although it's not spritzy.

The resulting wine is moderately sweet and refreshingly low in alcohol — less than 9% — with flavors of pineapple and peach. Our Sweet Riesling brings perfect balance to all fiery fare — especially Thai, Szechwan and Caribbean cuisine... or simply enjoy as an aperitif.

Vital stats:

Alcohol 9%  Residual Sugar 8.4%  pH: 2.97  TA: 0.78

Accolades

Gold Medal Winner
2009 Tri-Cities Wine Festival
2009 San Francisco Chronicle Wine Competition
2007 Tri Cities Wine Competition

Silver Medal Winner
2009 Sommelier Challenge
2009 San Diego Wine Competition
2008 Los Angeles International Wine Competition
2008 Dallas Morning News Wine Competition
2008 San Diego International Wine Competition
2008 International Eastern Wine Competition
2008 San Francisco Chronicle Wine Competition

Bronze Medal Winner
2008 West Coast Wine Competition