Daedalus Sweet Dessert Riesling 2009

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  • 2009

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Color: White
Varietal: Riesling
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Daedalus Cellars:
Aron Hess and Pam Walden met by chance in the French countryside in 1996. One quiet Sunday afternoon, she was helping a friend at a small ferme auberge six miles from Les Eyzies, when he ventured in looking for lunch. They met frequently over that summer, traveling to Paris, Bordeaux and Burgundy as he introduced her to his love of wine. After a trip to Pamplona and an unfortunate incident wit... Read more
Aron Hess and Pam Walden met by chance in the French countryside in 1996. One quiet Sunday afternoon, she was helping a friend at a small ferme auberge six miles from Les Eyzies, when he ventured in looking for lunch. They met frequently over that summer, traveling to Paris, Bordeaux and Burgundy as he introduced her to his love of wine. After a trip to Pamplona and an unfortunate incident with a young steer, he was sent back home to the US to recuperate and they were left with the decision of where they would continue the rest of their lives. Five months later, they moved to Oregon with everything they owned in the back of a car and a dream of making Pinot Noir. In 2000, their dream became a reality when they produced four barrels of Pinot Noir from Phelps Creek vineyard in Hood River. The wine was bottled into ninety-seven 12-bottle cases and thus was born Daedalus Cellars. Eight years later Daedalus has grown to around 3500 cases annually. The couple lives on their recently planted estate vineyard in the Dundee Hills with their two small boys and one large dog. The focus of our production is Pinot Noir. We also make small amounts of Pinot Gris, Riesling, Chardonnay and Grüner Veltliner. Sourcing from the best vineyards in the state, we work closely with the vineyard managers, diligently monitoring the vineyards throughout the growing season and bringing the fruit in at the last moment when it has reached it’s fullest flavor potential. In the winery, we monitor the fermentations and, trusting the natural elements to do what they do best, we do as little as possible. We choose vineyard sites that ensure the natural acidity that wines require for balance, to accompany food properly and to age gracefully. We employ long cold soaks the build structure from the finest-grained tannins. Spontaneous fermentations and exclusively gravity-fed handling help to build and preserve silky, supply mouthfeel and complex flavor profile. We recommend that you cellar our wines for five to ten years to get the most enjoyment from them. If you drink them earlier than that, we recommend that you decant them. The aeration will improve the aromatics, and the depth of flavors that you will experience. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe



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