The new release from this old (1972) vineyard boosts the alcohol to 13.9%, dropping the residual sugar to just over 1%. Deep, concentrated, and driven by a dense minerality, this exceptional single-vineyard Riesling has raw fruit flavors of green apple, white peach and citrus rind. Sure to evolve, perhaps over decades, it has the vivid acidity and penetrating finish to improve significantly.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: email@example.com.