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...
2006 Stony Hill White Riesling
|Farming:||dry farmed||Age of Vines:||18 - 60 years|
|Appellation:||Napa Valley||Varietal:||100% White Riesling|
|Grapes:||Grown, produced and bottled at Stony Hill Vineyard||Harvest Date:||10/3/207 - 10/9/2007|
|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:||3/21/2007||Total Acidity:||.65%|
|pH:||3.35||Aging Potential:||5 years +|
|Production:||540 cases||Release Date:||September 2007|
|Price at Winery:||$21.00 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."