Notes from Bob… and Tom!
2021 was a long growing season that produced highly concentrated fruit with extremely high acidities. On a hotter year we would normally straight whole bunch press our riesling, but the fruit quality was so dang good we decided half the wine would be straight pressed and the other half fermented on destemmed skins for a month. This makes for a wine that is highly aromatic on the nose with gentle tannins on the palate. 13 months on full lease in barrel and then 8 months in bottle before release.