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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
This Riesling has an unbelievable sense of balance, opening up with white peach, honeysuckle and a beautiful lift from deeper mineral/slate notes. It passes across the palate with wonderful acidity and texture, finishing with a lovely attack of granny smith apple, mandarin orange, and persimmon. If you like Thai food, then this wine is for you!
"Pale, green-tinged yellow. Pungent petrolly, stony minerality on the nose, accented by a note of juniper. Densely packed and slightly sweet, with terrific thickness cut by racy acidity. Boasts excellent complexity to the peach, anise, stone and mint flavors. Finishes long, tactile and brisk. Try this with Thai food, or with goat cheeses. This wine was bottled with 9.3 grams/liter acidity, equivalent to a very high-acid Alsace riesling, following de-acidification from 11.5."
International Wine Cellar
"Though this is just 12.2% alcohol (hence, off-dry), you’d never peg it for anything less than searingly tart and bracing. Grapefruit, green berry, green apple and lime coalesce around the lip-smacking acids. Young and primary; though already delicious, it should improve significantly with some cellaring."
"The 2010 Riesling Evergreen Vineyard was fermented and aged in stainless steel finishing with 1.58% residual sugar and a low pH of 3.09. Reminiscent of a Mosel Kabinett, it displays aromas of jasmine, citrus, and spice notes. Crisp, savory, and long, it will serve nicely as an aperitif..."
The Wine Advocate
Wine monitoring, not wine making. Terrior and a minimal approach make the best wine. We work primarily with the old vines, bringing forth maturity and concentration while maintaining an elegance. Native fermentation encourages lovely earth tones without eclipsing the fruit that is unique to the vineyard, letting the fruit speak for itself. Not unlike art, where beauty and...Read More About Efeste
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
The Riesling grape is happiest in a cooler climate, one that fosters its slow
and steady ripening. Often assumed to be the producer of only sweet wines, Riesling
is a fascinating grape of many faces. From bone dry to lusciously sweet, this
variety is delicious at any sugar level with its intense aromas and steely acidity.
Most popular in...Read More About Riesling
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