The hot and dry conditions of the 2016 growing season are evident in our 2016 Riesling. The lemon-lime aromas typical in cooler growing seasons are present, but they are complimented by ripe mandarin, peach, and citrus blossom notes as well. Our two Riesling blocks were hand picked, whole-bunch pressed, and fermented very cool. The ferments took 45 and 60 days to complete; and this slow, cool fermentation has given us very precise and intense aromatics. Despite the hot summer, our Riesling has held on to its trademark acidity, and boasts a refreshing, dry finish.