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Wine Description & Statistics
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 HARVEST Dates: October, 2 and 10, 2007 Vineyards: 41% Lafond Vineyard, in the Santa Rita Hills 59% Mission Vineyard in the Santa Ynez Valley Sugar: 23 Brix Production: 737 cases WINE Cooperage: 100% Stainless Steel Total Acid: .81 pH: 3.02 Alcohol: 13.9% Residual Sugar 1.7% printable pdf file |
Santa Ynez Valley 2007 Riesling 1.7 The nobel grape Riesling is enjoying a well earned resurgence of popularity in America as increasing numbers of writers and chefs become enamored with the wine's flavors and suitability for pairing with a wide range of foods. Peer through the fog of history and remember Riesling was really one of the first grapes that showed the promise of the Santa Ynez Valley for fine wine growing back in the middle 1970's. Pierre Lafond planted the first block of Riesling in our Lafond Vineyard in 1972 and winemaker Bruce McGuire has crafted several styles of this wine since his arrival to finish the 1981 harvest. Recognizing that residual sugar (r.s.) marks the style of each Riesling we produce, either the word "dry" or a number representing the amount of r.s. in the wine appears on the label under the AVA designation. The amount of r.s. in each style may vary slightly from year to year as Bruce balances this sweetness with the natural acid level that a particlar vintage achieved. The "1.7" style happens to be the most versatile style of Riesling we make. Very good for sipping by itself on a warm day (though we would have a plate of light cheeses and nectarines handy) it is also a great choice for Pacific Rim cusine featuring spicy curry, much of the cuisine from India, and pork sausages, especially when served with a German sensibility. Because of the firm acidity, our Riesling also rewards ten years of aging to gain that special "aged character" good Riesling attains. Suggested retail 16.00/750ml |
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