葡萄はブリックス糖度約20-21で摘み取る。天然酵母を使い、ステンレスタンク内で低温発酵。オーク樽は使わず、乳酸 発酵もさせない。新鮮さとフルーティーさをできるだけ保持する為、残留糖分は約7％で発酵を止めます。ワインに活気を 持たせる為、かなりの量の二酸化炭素を残しておく。ほどよい甘さ、低アルコールでリフレッシングなパイナップルとピー チのフレーバー。wine spectator 89点 wine enthusiast 90点。※限定で箸つきボトルもあります。
we pick our riesling grapes early (20-21 brix). refreshingly sweet with a lively mouthfeel. fresh and fruity with flavors of pineapple and peach. we use only native yeast and ferment at low temperatures in stainless steel tanks ? there is no use of oak barrels or malolactic fermentation. we stop the fermentation at about 7% residual sugar, and we clean the wine rapidly to retain as much freshness and fruitiness as possible. we leave a fair amount of natural carbon dioxide in the wine to create a lively mouthfeel.
89 points, top 100 best buys of 2021-wine enthusiast
bouquet
honey, pear and orange blossom. wonderfully aromatic.
taste
sweet, bright acidity with pineapple and white peach.
food pairing
ideal with fiery fare ? especially thai, szechwan, mexican, middle eastern, and caribbean cuisine.
origin
columbia valley, washington
varieties
100% riesling
analysis
alcohol 8% vol
total acidity 7.2 g/l
residual sugar 73.3 g/l
