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...
2007 Stony Hill White Riesling
Our 2007 White Riesling is palest straw in color with a brilliant light to it. Try this test to see how brilliant your wine is. Tilt your glass sideways and let a ray of sunshine pass through it. Then playing with the light, see if it makes a brilliant star on the white cloth beneath. If it does, you'll know you have a quality white wine of notable clarity and acidity. The bouquet in our 2007 Riesling is perfumed with apricots, delicate fresh fruit and a clean hint of mint. On the palate you will taste a mineral quality as well as green grapes and apricots. In addition you'll note a touch of sweetness which, at one percent residual sugar, we call off-dry. We've been serving our Riesling with fresh pea and mint soup and summer corn soup, both of which have a degree of sweetness that enhances this off-dry quality. Other serving suggestions: sushi or Dungeness crab on corn pancakes.
|Farming:||Dry farmed||Age of Vines:||13 – 58 years|
|Appellation:||Napa Valley||Varietal:||White Riesling|
|Grapes:||100 % grown produced and bottled at Stony Hill Vineyard||Harvest Date:||9/7/2007|
|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 is fermented dry in aged, 172 gallon puncheons from Stuttgart, Germany, at which time the two lots ar||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Filtered to remove yeast and inhibit malolactic fermentation|
|Bottling Date:||4/3/2008||Total Acidity:||.63%|
|pH:||3.22||Aging Potential:||5 years +|
|Production:||371 cases of 750 ml bottles||Release Date:||September 2008|
|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."