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...
2004 Stony Hill White Riesling
White Riesling has gained so in popularity in the last few years that we are truly distressed to have two hundred cases less than last year to offer you. This lovely 2004 vintage is pale straw in color with honeysuckle and white flower aromas. In the mouth it has a notable juicy, fruity quality and the tartness of pomegranate. For the perfect food pairing we always like to mention Dungeness crab and Stony Hill White Riesling together, so look for a couple of recipes on November 15th when crab season opens in San Francisco. And here's one more food pairing idea. First, chill the White Riesling. Then, for an extremely simple and delicious first course, place a grilled peach half on lightly dressed greens and sprinkle with crumbles of delicate blue cheese. Your family and guests will love you for this delightful combination of flavors.
|Farming:||Dry farmed||Age of Vines:||11 - 57 years|
|Appellation:||Napa Valley||Varietal:||100% White Riesling|
|Grapes:||Grown, produced and bottled at Stony Hill||Harvest Date:||9/1/2004|
|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:||3/10/2005||Total Acidity:||.64%|
|Aging Potential:||5 years +||Production:||338 Cases|
|Release Date:||September 2005||Price at Winery:||$18.00 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."