Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.
Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.
Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.
Give this wine some airing out to let the SO2 blow off, and it will reward you with a pleasant mix of orange peel, sweet citrus and honeydew fruit. The residual sugar is 1.35%, but it feels a bit sugary in the mouth—definitely in the off-dry camp. Some of the fruit is from a 1973 Sagemoor block, among the oldest Riesling in Washington.