2015 RIESLING PETILLANT NATUREL SENECA LAKE AVA
Sustainable. 100% Riesling. Sourced entirely from a famous and impeccably farmed Riesling-only vineyard in the “Banana Belt” of Seneca Lake, a 9 mile long microclimate on the eastern side of the lake known for warmer temperatures than the surrounding areas. All work to the vines, including leaf pulling, green harvesting, and harvest was done by hand. The grapes were hand-harvested at 20 Brix on the morning of September 16th, 2015 & sorted into lug bins then sorted again before being whole cluster pressed in a pneumatic bladder press on the gentlest setting. The juice was settled for 48 hours before being racked off the gross lees. Native yeast fermentation took place and the wine underwent a natural 2 month long fermentation before it was racked into bottle at 2 brix and sealed with a crown cap before fermentation could finish. Fermentation completed in bottle (final wine’s sugar was less than 2 g/L) and the wine rested on the lees for 4 months. The bottles were then disgorged by hand in March of 2016 and resealed with no fining or filtering. Sulfur use was kept to a minimum at 15 mg/L.. 99 cases produced.
Sustainable. 100% Riesling. Sourced entirely from a famous and impeccably farmed Riesling-only vineyard in the “Banana Belt” of Seneca Lake, a 9 mile long microclimate on the eastern side of the lake known for warmer temperatures than the surrounding areas. All work to the vines, including leaf pulling, green harvesting, and harvest was done by hand. The grapes were hand-harvested at 20 Brix on the morning of September 16th, 2015 & sorted into lug bins then sorted again before being whole cluster pressed in a pneumatic bladder press on the gentlest setting. The juice was settled for 48 hours before being racked off the gross lees. Native yeast fermentation took place and the wine underwent a natural 2 month long fermentation before it was racked into bottle at 2 brix and sealed with a crown cap before fermentation could finish. Fermentation completed in bottle (final wine’s sugar was less than 2 g/L) and the wine rested on the lees for 4 months. The bottles were then disgorged by hand in March of 2016 and resealed with no fining or filtering. Sulfur use was kept to a minimum at 15 mg/L.. 99 cases produced.
***SOLD OUT*** 2013 RIESLING "DAVIS VINEYARD" SENECA LAKE AVA
Sustainable. 100% Riesling. Sourced entirely from the Davis Vineyard, a vineyard planted in 1998 in the “Banana Belt” of Seneca Lake, a 9 mile long microclimate on the eastern side of the lake known for warmer temperatures than the surrounding areas. The soils here are Howard Gravelly Loam with a subsoil of shale. All work to the vines, including leaf pulling and green harvesting, is done by hand. The grapes were hand-harvested at 18.9 Brix & sorted into lug bins then sorted again before being whole cluster pressed in a pneumatic bladder press on the gentlest setting. The juice was settled for 72 hours before being racked off the gross lees. Native yeast fermentation took place and the wine was racked into bottle and sealed with a crown cap before fermentation could finish. Fermentation completed in bottle (final wine’s sugar was 2 g/L) and the wine rested on the lees for 6 months. The bottles were then disgorged by hand and resealed with no fining or filtering. Sulfur use was kept to a minimum at 15 mg/L. 48 cases produced.
Sustainable. 100% Riesling. Sourced entirely from the Davis Vineyard, a vineyard planted in 1998 in the “Banana Belt” of Seneca Lake, a 9 mile long microclimate on the eastern side of the lake known for warmer temperatures than the surrounding areas. The soils here are Howard Gravelly Loam with a subsoil of shale. All work to the vines, including leaf pulling and green harvesting, is done by hand. The grapes were hand-harvested at 18.9 Brix & sorted into lug bins then sorted again before being whole cluster pressed in a pneumatic bladder press on the gentlest setting. The juice was settled for 72 hours before being racked off the gross lees. Native yeast fermentation took place and the wine was racked into bottle and sealed with a crown cap before fermentation could finish. Fermentation completed in bottle (final wine’s sugar was 2 g/L) and the wine rested on the lees for 6 months. The bottles were then disgorged by hand and resealed with no fining or filtering. Sulfur use was kept to a minimum at 15 mg/L. 48 cases produced.
