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...
2002 Stony Hill White Riesling
This is the driest White Riesling we have made in thirty years, with a residual sugar of 0.6 percent. With palest straw color, it offers a distinctive apricot aroma with verdant and slightly earthy notes. The flavors are lovely, like the ripest part of a honeydew melon. The wine explodes in your mouth, pushed by its good acid structure, and at the same time it is soft yet not sweet, ending with a warm, lingering finish. How to serve Stony Hill White Riesling? Any time, anywhere, and it's great by itself!
|Farming:||Dry farmed||Age of Vines:||5 to 55 years old|
|Appellation:||Napa Valley||Varietal:||100% White Riesling|
|Grapes:||Grown, produced and bottled at Stony Hill||Harvest Date:||9/20/2002 – 9/23/2002|
|Fermentation Time:||Typically, sixty percent 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 forty percent of the wine is fermented dry in aged, 172 gallon puncheons from Stuttgart, Germany, at which time the||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Sterile filtered to remove yeast|
|Bottling Date:||3/19/2003||Total Acidity:||0.6%|
|Aging Potential:||5 years +||Production:||632 cases|
|Release Date:||September 2003||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."