Dashe Cellars Dry Riesling Mcfadden Farms Pottery Valley 2009

Winemaker's Notes:

The vintage in 2009 produced some of the best grapes in a decade, with wonderful aromatics and flavor components completely in balance. As was typical with this vineyard, the grapes were picked in mid-October—one of the last vineyards we harvested. We gently pressed the fruit in our Italian grape press for almost three hours in order to intensify the fruit flavors without extracting any harsh seed tannin. After pressing, the juice was allowed to settle prior to being racked into a small variable-capacity stainless steel tank. We used the native yeasts to conduct the fermentation, and allowed the wine to ferment at room temperature—a departure from our former cool-fermentation technique. The new technique worked beautifully, resulting in more mineral aromatics and a wonderful pale color. The fermentation stopped just as the wine was reaching dryness, so the wine has just a hint of sweetness at its finish. We kept the wine on its yeast until just before bottling. After fermentation, it was kept in its stainless steel tank, filtered to remove the yeast and particulate matter, and bottled in late February.

Vintages

  • 2009

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Winery: Dashe Cellars  
Color: White
Varietal: Riesling
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Dashe Cellars:
A Marriage Of Ideas Founded by the husband and wife winemaking team of Michael and Anne Dashe, we are a family-run artisan winery. Focused on crafting small allotments of Zinfandel, Cabernet Sauvignon, Merlot and Petite Syrah wines, Dashe Cellars marries techniques from California and the great winemaking regions of France. The results are complex, sensuous red wines that capture the charm and ... Read more
A Marriage Of Ideas Founded by the husband and wife winemaking team of Michael and Anne Dashe, we are a family-run artisan winery. Focused on crafting small allotments of Zinfandel, Cabernet Sauvignon, Merlot and Petite Syrah wines, Dashe Cellars marries techniques from California and the great winemaking regions of France. The results are complex, sensuous red wines that capture the charm and personality of top Sonoma vineyards in the Dry Creek and Alexander valleys. Read less

Tasting Notes:

Pear, apple, apricot, and peach, minerals, earth, with a touch of spice, this wine has a velvety texture, great balance, and a clean, spicy slightly sweet finish. An ideal wine to accompany spicy foods

The vintage in 2009 produced some of the best grapes in a decade, with wonderful aromatics and flavor components completely in balance. As was typical with this vineyard, the grapes were picked in mid-October—one of the last vineyards we harvested. We gently pressed the fruit in our Italian grape press for almost three hours in order to intensify the fruit flavors without extracting any harsh seed tannin. After pressing, the juice was allowed to settle prior to being racked into a small variable-capacity stainless steel tank. We used the native yeasts to conduct the fermentation, and allowed the wine to ferment at room temperature—a departure from our former cool-fermentation technique. The new technique worked beautifully, resulting in more mineral aromatics and a wonderful pale color. The fermentation stopped just as the wine was reaching dryness, so the wine has just a hint of sweetness at its finish. We kept the wine on its yeast until just before bottling. After fermentation, it was kept in its stainless steel tank, filtered to remove the yeast and particulate matter, and bottled in late February.

331 cases produced.


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