Poet's Leap Riesling 2007
Robert Parker's The Wine Advocate
"Emphasizes refinement over effusiveness, presenting its pear and green apple with hints of warm slate and spicy floral notes edging in gently. Finishes just off-dry. Drink now through 2012." 90 Points
February 28, 2009
"With each vintage Armin Diel, in his partnership with Long Shadow's Allen Shoup, is homing in on Riesling expression from the Columbia Valley. The 2007, from estimable vineyard sources that include Wallula, Weinbau and Dionysus, is ripe and tropcial, leading with peach accents and a wheaty scent of lees. The flavors are exuberant and fresh, the textures voluptuous, held to a lean contour by a firm, talc-like minerality that calls to mind Diel's home turf." 92 Points
Wine & Spirits
Poet’s Leap Riesling is fermented off-dry, offering flavors of freshly peeled grapefruit, appealing minerality and hints of ripe pear. Bright acidity gives the wine its vibrancy, and a clean underlying touch of sweetness contributes to its engaging finish. Each vintage of Poet’s Leap uses small lots of hand-harvested grapes that are carefully sorted, whole cluster pressed and then fermented at cool temperatures in stainless steel tanks to capture the grapes’ bright fruit character.
Armin Diel selects his Riesling from a dramatic block of German clones in Long Shadows’ Sonnet Vineyard, part of The Benches at Wallula. Diel also works with a 1972 planting at Dionysus Vineyard and fruit from the Yakima Valley to enhance the final blend.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.
A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. 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. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.
In the Glass
Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.
Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.
It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.