This whisper-dry riesling at 12 percent alcohol is exactly like its German and Austrian forebears and just as food friendly.
2010 Stony Hill White Riesling
We are thrilled to have 400 cases of the 2010 White Riesling to offer you because it's such an amazing and outstanding vintage! Palest straw in color, its aroma is sweet, delicately floral and distinctly of gardenias. By contrast, its high natural acidity and low pH make the wine taste quite dry, with a residual sugar of .75%, which is barely above the taste threshold and considered dry by international standards. That tiny bit of residual sugar brings up enchanting aromas and flavors even in such a young wine. Mike Chelini suggests that a lip-smacking dish of barbecused scallops with their natural sweetness would make a perfect match. Another delicious pairing would be ripe figs stuffed with blue cheese, wrapped with thinly sliced prosciutto and grilled just until the cheese softens and the prosciutto turns crisp.
|Farming:||Dry Farmed||Age of Vines:||16-63 years|
|Appellation:||Napa Valley||Varietal:||White Riesling|
|Grapes:||100% grown, produced and bottled at Stony Hill Vineyard||Harvest Date:||October 1 - October 2|
|Fermentation Time:||3 weeks, stainless steel.||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Filtered to remove yeast and inhibit malolactic fermentation|
|Bottling Date:||March 15, 2011||Total Acidity:||.7|
|pH:||3.24||Aging Potential:||5 years +|
|Production:||402 cases||Release Date:||September 2011|
|Price at Winery:||$27.00/bottle|
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...
" 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."