Thomas Fogarty Riesling Monterey Skyline 2007

Winemaker's Notes:

Vintage: 2007, what a year! 2007 vintage was marked by numerous days of frightening weather. But, just when things seemed lost, a warm Iindian summer came to the rescue and produced a small crop of fully ripe, incredibly intense fruit. Amazing vintage! Vineyards:The Scheid Viento Vineyard is situated on a gradual east-facing slope on the western side of the Salinas Valley at the foot of the Santa Llucia Mountain range. The soil is composed of well-draining, calcerous shale. The climate is cold and windy. It is ideal ground for producing highly aromatic Rieslings.Winemaking:We gently whole-cluster pressed the fruit, settled the juice for 12 hours and then racked for fermentation. The deliciously fragrant juice was fermented in stainless steel at 52-57 degrees for two months to preserve, highlight and focus the aromatics. After fermentation the wine was racked off its lees for bottling in March.Tasting: Gloriously perfumed nose of star-jasmine, white flowers, quartz and pineapple fruit. The mouth is crisp and laser-like with more flowers, spice, honey and citrus fruit. The palate is dry with just a vague hint of sweetness that adds some depth to the mouth and lifts the fruit.

Region: USA » California » Monterey

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Winery: Thomas Fogarty  
Color: White
Varietal: Riesling
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Vintage: 2007, what a year! 2007 vintage was marked by numerous days of frightening weather. But, just when things seemed lost, a warm Iindian summer came to the rescue and produced a small crop of fully ripe, incredibly intense fruit. Amazing vintage! Vineyards:The Scheid Viento Vineyard is situated on a gradual east-facing slope on the western side of the Salinas Valley at the foot of the Santa Llucia Mountain range. The soil is composed of well-draining, calcerous shale. The climate is cold and windy. It is ideal ground for producing highly aromatic Rieslings.Winemaking:We gently whole-cluster pressed the fruit, settled the juice for 12 hours and then racked for fermentation. The deliciously fragrant juice was fermented in stainless steel at 52-57 degrees for two months to preserve, highlight and focus the aromatics. After fermentation the wine was racked off its lees for bottling in March.Tasting: Gloriously perfumed nose of star-jasmine, white flowers, quartz and pineapple fruit. The mouth is crisp and laser-like with more flowers, spice, honey and citrus fruit. The palate is dry with just a vague hint of sweetness that adds some depth to the mouth and lifts the fruit.

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