Sugar: 23.7-24.2 Brix
Fermentation: Stainless Steel
Total Acid: .71
Sugar at Bottling: 2.3% by vol.
Bottled: Feb. 7, 2012
Produced: 495 cases
Santa Rita Hills
The noble grape Riesling is enjoying a well earned resurgence of popularity in America as increasing numbers of writers and chefs become enamored with the wine's flavors and suitability for pairing with a wide range of foods.
Peer through the fog of history and remember Riesling was really one of the first grapes that showed the promise of the Santa Ynez Valley for fine wine growing back in the middle 1970's.
Pierre Lafond planted the first block of Riesling in our Lafond Vineyard in 1972 and winemaker Bruce McGuire has crafted several styles of this wine since his arrival in 1981.
The amount of residual sugar in each style may vary slightly from year to year as Bruce balances this sweetness with the natural acid level that a particlar vintage has achieved.
This particular wine is an off-dry style, with just a hint of sweetness at 2.3% residual sugar.
This wine shows great potential for our growing estate Riesling program.
Winemaker's Comments: 100% stainless steel cool fermented topreserve fruit and aromatics. Fermentation is stopped at 2.3% residual sugar to balance its bright acidity.
The 2011 Riesling is now using part of our new block, consisting of 3 different clones, which increase the complexity and add layers of fruit.
Gold Medal 2014 San Diego Int. Wine Competition
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