Dr. Konstantin Frank Dry Riesling(2003)

VINIFICATION:

The grapes were crushed, pressed and the juice was cold settled. The wines were fermented at low temperatures with fermentations lasting 4-6 weeks before being stopped to leave a small amount of residual sugar. The wine was racked, blended, filtered, cold stabilized and adjusted for bottling.

DESCRIPTION:

This dry Riesling, presenting a green gold hue, displays the traditional qualities of Dr. Frank’s Riesling: crisp acidity, a pronounced mineral character and layers of fruit aromas. Descriptors include honeysuckle, apple, pear, read more...quince and a lot of minerality resulting from the slate terroir of the vineyard. The ripeness of the grapes resulted in a great texture with a lingering fruity aftertaste.

ANALYSIS:

Alcohol: 12%
Acidity: .72g/100ml
pH: 3.13
Sugar: 0.8%    (hide)