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...
2011 Stony Hill White Riesling
Our 2011 Riesling is a little more Germanic in character than usual. A cool summer and early rain in 2011 have given us a more rounded wine, pale straw in color, with appealing aromas and flavors of dried fruit, honey and apricots. There's also a spicy note of cloves which piqued our interest. This Riesling is a touch earthier with a slightly heavier body than other vintages. It is not sweet, with less than one percent residual sugar, and will definitely develop into a rich wine in a couple of years.
|Farming:||Dry Farmed||Age of Vines:||22 - 63 years|
|Appellation:||Napa Valley||Varietal:||White Riesling|
|Grapes:||100% grown, produced, and bottled at Stony Hill Vineard||Harvest Date:||10/3 - 10/14|
|Fermentation Time:||3 weeks in stainless steel||Fermentation Temp:||50 degrees|
|Aging Time:||6 months in stainless steel||Filtering:||Filtered to remove yeast and inhibit malolactic fermentation|
|Bottling Date:||03/22/2012||Total Acidity:||.69|
|pH:||3.35||Aging Potential:||5+ years|
|Production:||330 cases||Release Date:||Sepetember 2012|
|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."