2009 RIESLING
WINE DETAILS
| retail price: | $12.00 |
| club price: | $9.60 |
| available: | None |
| cases: | 385 |
| formats: | 750mL |
| released: | Apr 5, 2010 |
| date profiled: | Mar 18, 2011 |
| region: | Columbia Valley |
| AVA: | Yakima Valley |
| vineyards: | Airport Ranch |
| estate fruit: | Yes |
| single vineyard: | Yes |
| brix at harvest: | 23.7° |
| alcohol: | 14.1% |
| fined: | No |
| filtered: | Yes |
| oak type: | Unoaked |
| oak barrels: | Not Applicable |
| varietal | % | AVA | clone |
|---|---|---|---|
| riesling | 100% |
| ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY |
Winemaker Marcus Miller Notes
This wine is sourced from our Black Rock Vineyard (part of Airport Ranch). These vines are among the oldest vines on the farm, planted in 1979. They are planted on a West facing slope of 6%, which lies just above Black Rock Creek, for which the Vineyard is named. The Creek provides air drainage to the Vineyard, which aids in its ability to avoid Spring frost damage. The plant population is somewhat lower than most of our vineyard. The spacing and a sagging trellis gives this vineyard a unique look. The top flavor profiles of our Estate Rieslings consistently are found/sourced from this block.
The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best achieved in a stainless steel tank to preserve ...more... fruitiness. The winemaking begins with a pre-sort to make sure is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 and bottled under screw caps in early April.
COLOR: Pale straw.
NOSE: nuances of apple, pear, and citrus fruit.
PALATE: Light-bodied, fruit-forward, and well-balanced with youthful acidity & a touch of residual sugar.
PEAK DRINKING: Now through 2012.
The goals for this wine were fruit-focused aromatics and crisp acidity. This style is best achieved in a stainless steel tank to preserve ...more... fruitiness. The winemaking begins with a pre-sort to make sure is pumped to tank where it is settled for 48 hours before racking to a new tank to start fermentation. Fermentation is started in tank and is kept at 60 degrees throughout fermentation. The wine is fermented to the desired dryness and then SO2 is added and the temperature is dropped to 40 and bottled under screw caps in early April.
COLOR: Pale straw.
NOSE: nuances of apple, pear, and citrus fruit.
PALATE: Light-bodied, fruit-forward, and well-balanced with youthful acidity & a touch of residual sugar.
PEAK DRINKING: Now through 2012.
PH | 509.786.7401
