Vintage 2016 was long in the Columbia Valley. The success of our Washington State vintage was due to our cool nights during
ripening and experienced farming care. Harvested September 10, the fruit was full of flavor, which afforded us generous extraction
of flavors from the skins. Our long history harvesting the Bacchus Vineyard afforded us a predictable harvest in this extraordinary year, protecting the fruit from sunburn with a full canopy of leaves.
Hand-harvested Riesling was whole cluster pressed, slowly creating a light clean juice. We fermented cold at 48°F from whole juice with VL3 yeast in stainless tank. The wine kept its pure varietal expression of pears and flowers and white grape. Aged four months on lees, we then filtered just prior to bottling. Bottled young for freshness this wine will age for many years.