Winemaker Notes
The grapes were picked by hand. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes. No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees for 22 months. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur.
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.
Part of the larger Central Coast AVA, the valley was historically an important source of grapes for Almaden Vineyards before it was acquired by Constellation Brands in the 1980s. At 1,100 feet, the San Andreas Fault divides the valley so that one side is granite and sandstone, and the other is granite and limestone. Its position along the San Andreas fault makes the region well suited for excellent Central Coast wine production. Top varietals include Zinfandel, Chardonnay, Pinot Noir, Riesling, and rose.