20 years ago, in my youthful days of wine drinking, the thought of drinking a Riesling sounded about as good as the thought of eating halibut cheeks or octopus, interesting because of the off-dry method of making Riesling was quite popular at the time...
2001 Stony Hill White Riesling
This is the driest White Riesling we have made, with a residual sugar of .85. The first taste shows an impressive balance, and we think you will enjoy this wine. The color is the usual pale straw with a delicate White Riesling perfume containing a hint of tea rose petals. We always tout our Riesling as a perfect match with Dungeness crab, but try it also with Thai and other spicy Asian food, and don't forget what our southern friend says, "This is mah summah sippin' wine!"
|Farming:||Dry farmed||Age of Vines:||4 to 54 years old|
|Appellation:||Napa Valley||Varietal:||100% White Riesling|
|Grapes:||Grown, produced and bottled at Stony Hill||Harvest Date:||9/6/2001 – 9/7/2001|
|Fermentation Time:||Typically, half of the wine is fermented down to 1 to 1-1/2 percent residual sugar in stainless steel in 10 to 30 days. The other half of the wine is fermented dry in aged German barrels, at which time the lots are blended.||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Sterile filtered to remove yeast|
|Bottling Date:||3/7/2002||Total Acidity:||.68|
|Aging Potential:||5 years +||Production:||707 Cases|
|Release Date:||September 2002||Price at Winery:||$15.00 per bottle|
This whisper-dry riesling at 12 percent alcohol is exactly like its German and Austrian forebears and just as food friendly.
" California's riesling producers gamely flout the conventional wisdom that the state is too warm for such a cool grape. Tell that to Stony Hill, which has been producing a steely Napa Valley iteration since 1957."