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Riesling Kellerberg Smaragd Knoll(2006)

All the grapes used in this wine were destemmed, crushed, and immediately pressed. The juice was then moved to temperature controlled stainless steel fermentation tanks and inoculated with Prisse de Mousse yeast. The ability to control the cool fermentation temperature during the next two months was critically important for enhancing the finished wine's delicate aromas and flavors. After eight weeks at 52 degrees F., the fermentation was stopped with 3% residual sweetness in the finished wine.

WINEMAKER NOTES
Our winemaking approach with the Chardonnay grape read more...
"Medium to full in body, with a firm acid structure giving definition and a juicy quality to the peach and mandarin orange flavors of this very elegant wine. Conveys a strong impression of vineyard character in its combination of flinty minerality and citrus and stone fruit flavors. This firmly structured, stylish wine offers outstanding potential for further development. Drink from 2009 through 2020...93." IWC 11/07
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Lweiss
May 2008

No written review
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International Wine Cellar
93/100
January 2008
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Wine Spectator
10/07
94/100
January 2008
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International Wine Cellar
11/07
93/100
May 2008
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0 of 0 voters found this review helpful.