The noble 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 in 1981.
The amount of residual sugar in each style may vary slightly from year to year as Bruce balances this sweetness with the natural acid level that a particlar vintage has achieved.
This particular wine is an off-dry style, with just a hint of sweetness at 2.3% residual sugar. This wine shows great potential for our growing estate Riesling program.
Winemaker Comments: Fermentation was stopped at 2.3% by chilling the tank. The sweetness of this wine is balanced by a low pH, crisp acidity and intense fruit. There is not much Riesling planted in the Sta. Rita Hills which makes for a unique expression of its potential in this appellation.
Tasting Notes: The 2017 Riesling 2.3 takes on a delicate pale gold color. This wine is carried by open aromas of honeysuckle, nectarine, and vanilla. Concentrated flavors of golden apple, ripe peach, and subtle sweet raisin coat the tongue. Drink this fairly sweet Riesling alongside spicy Asian fare, lobster, and blue cheese.
Gold Medal 2019 Cal State Fair Commercial Wine Competition- 96 points
Best Riesling & Double Gold 2019 Toast of the Coast International Wine Competition- 94 points
Best Riesling & Platinum Medal 2019 San Diego International Wine & Spirits Challenge- 94 points
Gold Medal 2019 Monterey International Wine Competition- 90 points
Silver Medal 2020 San Francisco Chronicle Wine Competition
Wine Enthusiast- 91 points
2017 Riesling 2.3 R.S. - Lafond Vineyard
100% Lafond Vineyard Riesling
AVA: Sta. Rita Hills
September 28 & 29, 2017
February 27, 2018
Total Acid: .74
Residual Sugar: 2.3% by vol.
Stainless steel fermentation at cool temperatures
Produced: 403 cases
We kindly request a 3 bottle minimum order.
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