Willamette Valley Vineyards Riesling Willamette Valley Dry Riesling 2008

MSRP: $14.0
3.73 5 0.5
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  • 2008

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Winemaker's Notes:

The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness an...

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  • SN: 90

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    90

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Showing a bit of evolution on the nose with a touch of petrol and very dry, dusty earth over light lemon ice fruit tones. This smells very Riesling... Read more

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Editorial Reviews for Willamette Valley Vineyards Riesling Willamette Valley Dry Riesling

Snooth User: Gregory Dal Piaz
89065185,065
4.00 5
09/10/2010

Showing a bit of evolution on the nose with a touch of petrol and very dry, dusty earth over light lemon ice fruit tones. This smells very Riesling. Downright austere in the mouth, bone dry with clear, uncomplicated mineral laden yellow berry fruit. There’s a touch of banana peel on the backend and a hint of evolved, oxidative character as well but those yield to a really strict, tight, austere, acid driven finish. Really dry and probably too dry for many but if you like this style this is excellent. 90pts


User Reviews for Willamette Valley Vineyards Riesling Willamette Valley Dry Riesling

Winemaker's Notes:

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.

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.

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Chemical Analysis:

Alcohol: 12.5% pH: 2.91
Sugar: .15 grams per liter Total Acidity: 9.5 grams per liter

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