12 Bottles: $184
Our Riesling blocks were planted in 1983 and 1985. They are own-rooted and grown with quality in mind, so as not to over exert the vine. This makes for aromatics reminiscent of the old Alsatian classic Rieslings and a rich full texture. This Riesling shows beautiful stone fruit aromatics with notes of spice and vanilla. The palate has rich ripe apricot notes. At 2.5% residual sugar, it is balanced and finishes dry leaving your mouth watering and wishing for more!
Winemaker: Stephen Cary & Ariel Eberle
Vineyard Composition: 100% Yamhill Valley Estate, Triangle and Barn Block
Picked: October 27, 2014
Yield: 2.84 Tons / Acre
TA: 7.65 g/L
Fermented in Stainless Steel
4 months in Stainless Steel
March 20, 2015
TA: 7.13 g/L
Residual Sugar: 2.5%
Production: 330 cases
We are the second oldest vineyard in the McMinnville AVA. McMinnville AVA is known for having intense, enduring wines. Some of our top soils were brought here over 15,000 years ago in the Missoula floods, which makes this area incredibly unique. We have the perfect climate, being in the rain-shadow of the Coastal Foothills, with winds that form from the Van Duzer corridor, and western facing sloping hillsides. All of this makes for unique wines of quality grown 100% from our Estate.
2014 was an early year from the start, bud break happened in mid-April. A warm spring supported vine growth in preparation for flowering and fruit set which were both earlier than usual. The vineyard manager and crew took extra care to pull leaves during this very vigorous growing season to keep disease stress down and it certainly paid off. The fruit came in clean and ripe. 2014 is fondly referred to as "the big and beautiful vintage" by YVV insiders. The long, hot growing season allowed us to have higher yields than usual while still delivering gorgeous quality fruit.
Grapes were hand-picked and delivered to the crush pad where they were meticulously hand sorted, and pressed whole cluster to minimize any bitterness that may have been extracted from the skins during de-stemming. Juice was settled overnight, and then racked and inoculated. Slow, cool fermentation encourages a full bouquet and complex flavors.