Winemaker Notes
Floral aromas of orange blossom and jasmine are complemented by fresh notes of green apple and grapefruit. This bright, yet luscious wine evolves on the palate with flavors of nectarine, white peach, and Honeycrisp apple and the beautiful acidity and minerality provide an invigorating finish.
The Dry Riesling pairs best with bright, fresh flavors. Fresh cilantro, lime juice and zest, raw fish, and jasmine rice play well with the floral and acidic notes of this wine. Winery Chef Chris Kennedy suggests pairing with butter-poached lobster, halibut crudo, or burrata crostini with avocado, cilantro, and lime.
Professional Ratings
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Wine Enthusiast
Entirely steel-tank fermented, this white is crisp and clearly focused in layers of fennel, apple, lemon and apricot. Fresh and complex, it stands well on its own yet should be a beautiful companion to many meals.
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.
As one of Napa’s coolest sub-appellations, the area begs for diversity among its vineyards. Merlot and Chardonnay firmly compete with Cabernet Sauvignon for a place here. Some of Napa’s best Zinfandels also come from the Oak Knoll District.
Situated far in Napa’s southern end, Oak Knoll receives a strong cooling influence from both the San Pablo Bay and the Pacific Coast’s evening fog and breezes. Summer days are warm but on average ten degrees cooler than in St. Helena farther north up the valley; summer nights are chilly. A long growing season promotes for leisurely ripening of grape berries, resulting in an impressive balance of sugars, phenols and acidity.
Notable producers include Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.