2015 LaVelle Vineyard Willamette Valley Riesling
After thirty-six hours of skin contact, we fermented this Riesling outdoors over five months in neutral oak barrels with wild vineyard yeast. It was aged sur lie for a year and a half before bottling. It is rich, full bodied, supple, and elegant.
Like all our other wines, it was wild yeast fermented in neutral oak. Other than a very small amount of sulfite, absolutely nothing was added to this wine. Unfiltered and unfined.
TA 6.5 g/l
L - Malic Acid 1.08
G+F 10.6 g/l
57 cases produced.