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Pear, apple, apricot, and peach, minerals, earth, with a touch of spice, this wine has a velvety texture, great balan...Read more...
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Food Pairings for Dashe Cellars Dry Riesling Mcfadden Farms Pottery Valley
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.
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
331 cases produced.
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