Pacific Rim Dauenhauer Vineyard Riesling 2007
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The wine shows intense notes of apple, honey and grapefruit. This is a sweet wine with an incredible acidity and low pH . making it taste quite dry for its Residual Sugar. The wine has the potential to age for 30 years (if you are patient enough).
Try this wine with some dry fruits, some cheeses (goat cheeses are best), ice cream would also work wonders. This would also make a great aperitif.
The alcohol is 8.8%, acid is 0.84%, pH is 2.81 and Residual Sugar 5.2%
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Wine Spectator
Lively, tangy and generous with its pear and pineapple flavors, finishing with pizzazz. Drink now through 2013.
Pacific Rim is the home of Riesling zealots. In fact, 95% of the total production is Riesling wines. Riesling is consistently one of the fastest growing white varietals in the wine industry. Riesling simply is the most versatile, complex and food-friendly of all the noble grapes. No other varietal can be crafted to express so many different and wondrous characteristics — from bone dry with floral aromas to dessert, sweet with spicy aromas.
More than any other varietal, Riesling purely expresses its terroir and Washington’s Columbia Valley — home of Pacific Rim — provides the ideal soils and climate for growing world class Riesling. Purity is at the core of Pacific Rim’s winemaking philosophy. They exclusively use stainless steel tanks, expressing the truest character of the vineyards. The wines are fresh, vivid and elegant with delicate yet complex aromas. Riesling’s crisp, vibrant characteristics are a fresh alternative to heavier, oak-laden white wines.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
One of Pinot Noir's most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.
The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.
Though Pinot noir enjoys the limelight here, Pinot Gris, Pinot Blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin Blanc and Gamay.