Inniskillin Riesling 2008

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Winemaker's Notes:

2006 Varietal Series Riesling VQA Niagara Peninsula Viticulture/Vinification Cool fermented in stainless steel coope...

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Manor House Cellar
New York, NY (220 mi)
USD 76.99
375ml
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New York Wine Exchange
New York, NY (220 mi)
USD 41.95
375ml
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Winemaker's Notes:

2006 Varietal Series Riesling VQA Niagara Peninsula Viticulture/Vinification Cool fermented in stainless steel cooperage. Vintage Conditions Vintage 2006 was characterized by a summer of long sunny days and fall cool evenings allowing for a slow ripening of the fruit, maximizing flavours and colour in the berries’ skins contributing to strong varietal characteristics. Tasting Notes Our 2006 Riesling displays gold-accented straw colour and an aromatic bouquet with notes of citrus fruit and apricots. On the palate, green apples and pear flavours are supported with crisp acidity and a long, refreshing finish. Food Pairing Suggestions Signature Recipe: Marinated Pork Medallions with Grainy Mustard and Rosemary Scented Sauce. To view this and other recipes, visit inniskillin.com Winemaker Bruce Nicholson Technical Notes Alcohol/Volume: 10.5 % Dryness: 1 pH Level: 3.03 Residual Sugar: 9g/L Total Acidity: 7.9g/L Release Date: May 2007 Ageability (Serves Until): 2009 Oak Aging No

2006 Varietal Series Riesling VQA Niagara Peninsula Viticulture/Vinification Cool fermented in stainless steel cooperage. Vintage Conditions Vintage 2006 was characterized by a summer of long sunny days and fall cool evenings allowing for a slow ripening of the fruit, maximizing flavours and colour in the berries’ skins contributing to strong varietal characteristics. Tasting Notes Our 2006 Riesling displays gold-accented straw colour and an aromatic bouquet with notes of citrus fruit and apricots. On the palate, green apples and pear flavours are supported with crisp acidity and a long, refreshing finish. Food Pairing Suggestions Signature Recipe: Marinated Pork Medallions with Grainy Mustard and Rosemary Scented Sauce. To view this and other recipes, visit inniskillin.com Winemaker Bruce Nicholson Technical Notes Alcohol/Volume: 10.5 % Dryness: 1 pH Level: 3.03 Residual Sugar: 9g/L Total Acidity: 7.9g/L Release Date: May 2007 Ageability (Serves Until): 2009 Oak Aging No

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