Sheldrake Point Riesling Dry 2010

MSRP: $15
3.2566666666667 5 0.5
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Tasting Notes:

Aromas of apricot, white peach and a hint of lemon. A round mouth feel, revealing flavors of apricot and citrus. Dry,...

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Corx Wines
White Plains, NY (240 mi)
USD 16.99
750ml
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A light yellow in the glass with a subtle greenish tint, the nose is fresh with ripe, crisp apple and lemon zest aromas accented by brown spice not... Read more

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User Reviews for Sheldrake Point Riesling Dry

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Snooth User: LENNDEVOURS
28312133
0.00 5
Vintage: 2005 12/10/2008

A light yellow in the glass with a subtle greenish tint, the nose is fresh with ripe, crisp apple and lemon zest aromas accented by brown spice notes. Balance is the key to any great Riesling and winemaker Dave Breeden achieves that here.This is a dry, light, clean wine with citrus flavors up front that turn to green apple and pears on the finish with just a little mineral quality. Fresh, palate-cleansing acidity balances the substantial fruit flavor here. Very well done and a great choice with anything from Thanksgiving turkey to Chinese takeout


Winemaker's Notes:

All of the fruit from the R1 and R3 Blocks were crushed and destemmed, and pressed in a single lot. The Dry Riesling fermented for 28 days at and was stopped on November 15, 2010. The wine was racked off the fermentation lees 2 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. The fruit from the R1 Block was whole-cluster pressed in a single lot. This wine was racked off the fermentation lees 3 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. Of this R2 Riesling, 130 gallons of it were ultimately blended into the Dry Riesling.

Tasting Notes:

Aromas of apricot, white peach and a hint of lemon. A round mouth feel, revealing flavors of apricot and citrus. Dry, fresh and compelling.

All of the fruit from the R1 and R3 Blocks were crushed and destemmed, and pressed in a single lot. The Dry Riesling fermented for 28 days at and was stopped on November 15, 2010. The wine was racked off the fermentation lees 2 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. The fruit from the R1 Block was whole-cluster pressed in a single lot. This wine was racked off the fermentation lees 3 weeks after the fermentation was stopped, and cold stabilized by chilling for 2 months. Of this R2 Riesling, 130 gallons of it were ultimately blended into the Dry Riesling.

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417 cases produced.

Closure: Cork

Aged in Steel.

Chemical Analysis:

Alcohol: 11.9% pH: 2.87
Sugar: .6 grams per liter Total Acidity: 8.4 grams per liter

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