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Flying Fish Riesling 2008

Riesling from Washington
    12% ABV
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    12% ABV

    Winemaker Notes

    The 2008 vintage was cooler than normal, resulting in longer hang time, higher acidity, and spicy aromas. Floral, apricot, peach and nectarine aromas are followed by balanced layers of ripe fruit, crisp minerality and a lingering finish. Made with 100% Riesling.

    Pair with spicy chicken dishes, grilled seafood and sausages and all types of Asian cuisine.

    Critical Acclaim

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    Flying Fish

    Flying Fish

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    Flying Fish, , Washington
    Flying Fish
    Flying Fish Merlot is crafted with a desired style in mind. For the inaugural vintage small parcels of fruit were selected from several vineyards throughout the Columbia Valley. By blending fruit from different vineyards, the winemaking team at Big Fluke created a well-balanced, fruit expressive wine, with a nuance of oak that demonstrates the outstanding quality of Merlot available from the Columbia Valley. Each vineyard in the final blend contributes important aspects to the finished wine.

    The image on the front of the bottle is a replication of Northwest artist, Blaine Billman's painting. The team at Big Fluke loved the image the first time they saw it and felt it was perfect for this wine for two reasons. First, it is a very good representation of traditional Northwest art tying back the wine to its Washington heritage. And second, it is a Sockeye Salmon. These salmon migrate up the Columbia River to spawn, traveling past several of the vineyards used to create Flying Fish. The name Flying Fish was chosen based on the graphics Blaine has so elegantly created.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    YNG159424_2008 Item# 119192

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