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...
2009 Stony Hill White Riesling
Our White Riesling has only 12% alcohol and slightly less than 1 percent residual sugar. We recommend it as the perfect aperitif and first course wine. Its honeysuckle aromas and honeydew melon flavors in the mouth are sure to please even the most hidebound ‘dry wine only palate’. It brings to mind all sorts of delectables to serve your guests. For an appetizer we suggest sun-ripened figs sliced in half, topped with Original Blue from Point Reyes, and grilled just until the cheese begins to bubble. And for a first course, how about a grilled peach half drizzled with a bit of olive oil, a few very thin slices of Prosciutto and a serving of that divinely rich Burrata cheese. In both cases simple assembly is all that is required !
|Farming:||Dry farmed||Age of Vines:||15 – 62 years|
|Appellation:||Napa Valley||Varietal:||White Riesling|
|Grapes:||100 % grown produced and bottled at Stony Hill Vineyard||Harvest Date:||9/4/2010 - 9/6/2010|
|Fermentation Time:||Typically, 60 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 40 percent is fermented dry in aged, 172 gallon puncheons from Stuttgart, Germany, at which time the two lots are blen||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Filtered to remove yeast and inhibit malolactic fermentation|
|Bottling Date:||3/29/2010||Total Acidity:||.65%|
|pH:||3.25||Aging Potential:||5 years +|
|Production:||320 cases of 750 ml bottles||Release Date:||September 2010|
|Price at Winery:||$27.00 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."