Three to five days cold soaking on the crushed skins prior to being pressed off, for the purpose of expressing every bit of ripeness and texture in the full grape berry. The juice was fermented in a mix of neutral barriques and small tanks, using both wild yeast and Epernay II, as a way to bring multiple structural layers into the wine. Fermentations were smooth and lasted two to three months on average, after which the wine was allowed to rest on the lees until February 2025. The wine was then racked off lees, pad filtered, and bottled.
- Practicing Sustainable
- 100% Riesling
- Lahoma Vineyard (Seneca Lake AVA)
- Long Rows (79%), 14% Pentecostal Block, 7% The Knoll
- Harvested Oct 11th & 12th, 2024
- Three to five days cold soak on crushed skins prior to being pressed
- Combination of wild yeast and Epernay II yeast
- 2-month fermented in a mix of neutral barriques and stainless-steel tanks
- Rested on the lees until February 2025 before being racked, filtered, and bottled
- 4 g/L R.S.
- 1241 cases produced
- 12.5% abv
