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A semi-sweet medium bodied Germanic-style wine. Delicate peach and lychee aromas lead into explosive mouth-filling st...Read more...
Earthy and floral on the nose, recalling green tea. Huge acids right up front are brought into balance by the noticeable sugar. The fruit flavors o... Read more
TestNote 123 Here Read more
Bright and lively, the is jazzy with pear, peach... -HS Read more
Food Pairings for Willamette Valley Vineyards Riesling Oregon
Editorial Reviews for Willamette Valley Vineyards Riesling Oregon
Earthy and floral on the nose, recalling green tea. Huge acids right up front are brought into balance by the noticeable sugar. The fruit flavors of apricot, red apple peels and citron are intense yet cut with a fine mineral edge. The finish is long and quite firmly structured with an attractive brightness to the fruit. 92pts
External Reviews for Willamette Valley Vineyards Riesling Oregon
Bright and lively, this is jazzy with pear, peach, citrus and floral flavors, sweet but balanced with bracing acidity. Drink now through 2015.
This is at the sweetest edge of off dry (alcohol at 9%, residual sugar 5.1%) and it is loaded with citrus fruit andmdash; especially ripe orange andmdash; that keeps it lively and refreshing. A well-made, full-bodied Riesling that lingers gracefully through the finish, with a streak of lemon tea.
Light and refreshing, offering a delicate style that hides its sweetness with lively acidity, playing its lemon and grapefruit flavors artfully. Drink now through 2013.
Soft and appealing, with peach and floral character that nestles into the off-dry finish. Drink now through 2013.
The scents are powerful, forward and mixed - the winery calls them "fruit cocktail aromatics." At 10% alcohol, it's borderline dessert-level sweet; the acids prop it up just enough to keep the fruit from turning fat. This might pass for a California Riesling; it's done in the same ripe, forward, slightly sugary style.
Pale yellow. Fresh pear, green apple and lemon gelato on the nose, with dusty minerality emerging with aeration. Pliant orchard fruit flavors offer straightforward appeal, with good depth and gentle finishing lift. Has the sweetness to work with spicy foods but there's also good vivacity and precision.
Sweet apple and pear scents rise off this winersquo;s creamy, ripe texture. for spicy Sichuan chicken.
The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness and ability to age. The grapes were lightly whole cluster pressed. The must was cold settled and clean juice was racked to another stainless steel tank for fermentation. It was inoculated with two specially selected yeast strains, which promotes high fruit tones along with fruit cocktail aromatics. Fermentation lasted approximately eight weeks at 55 degrees F. The wine was racked shortly after fermentation to preserve fruitiness and bottled after fining. Peak drinkability is 2011-2014.
A semi-sweet medium bodied Germanic-style wine. Delicate peach and lychee aromas lead into explosive mouth-filling stonefruit flavors featuring dried apricot and a steely acidity. Notes of pineapple contribute to a clean, well-formed fruit to acid balance. The tart rhubarb finish lingers into spicy red pepper flakes in the mid-palate, refreshing and mouth watering.
15,133 case produced.
|Alcohol: 9%||pH: 2.94|
|Sugar: 5.1 grams per liter||Total Acidity: 10.0 grams per liter|
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