This reserve is held back and acquires significant bottle age—not a bad move with Riesling, which is one of the world's most ageworthy wines. The wild yeast fermentation elevates the aromatics, a blend of clover, honeysuckle and citrus oil. The citrus flavors fall more to oil and rind than tart flesh, contributing to a steely finish.
This reserve is held back and acquires significant bottle age—not a bad move with Riesling, which is one of the world's most ageworthy wines. The wild yeast fermentation elevates the aromatics, a blend of clover, honeysuckle and citrus oil. The citrus flavors fall more to oil and rind than tart flesh, contributing to a steely finish.
This reserve is held back and acquires significant bottle age—not a bad move with Riesling, which is one of the world's most ageworthy wines. The wild yeast fermentation elevates the aromatics, a blend of clover, honeysuckle and citrus oil. The citrus flavors fall more to oil and rind than tart flesh, contributing to a steely finish.
This reserve is held back and acquires significant bottle age—not a bad move with Riesling, which is one of the world's most ageworthy wines. The wild yeast fermentation elevates the aromatics, a blend of clover, honeysuckle and citrus oil. The citrus flavors fall more to oil and rind than tart flesh, contributing to a steely finish.