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...
2008 Stony Hill White Riesling
Riesling is getting so popular these days that the 2007 vintage sold out early on. We think that our new 2008 vintage is equally attractive. Pale straw in color, it has a beguiling and very floral bouquet with a hint of apricot in the background. It tastes like ripe peaches and has a slight sweetness (1% residual sugar) that enhances the fruit flavors in the wine and its texture on the tongue. The feel in your mouth is one of crisp acidity balanced with delicious fruit, and the finish has notable staying power. Try pairing it with Pea and Mint Soup (click here for recipe) or Shu Mai and a sweet chili dipping sauce. And finally, one of my all time favorite seasonal treats is to slice sun-ripened figs in half and melt a bit of Original Blue cheese from Point Reyes on top. Pop one of these tidbits in your mouth, sip your Riesling, and you’ll feel that all is right with the world.
|Farming:||Dry farmed||Age of Vines:||14 – 61 years|
|Appellation:||Napa Valley||Varietal:||White Riesling|
|Grapes:||100 % grown produced and bottled at Stony Hill Vineyard||Harvest Date:||9/4/208 - 9/6/2008|
|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:||3/27/2009||Total Acidity:||.68%|
|pH:||3.29||Aging Potential:||5 years +|
|Production:||341 cases of 750 ml bottles||Release Date:||September 2009|
|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."