• 2011 Riesling
    Anderson Valley, Mendocino
    • (750 ml) Sold Out!
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German roots Recent Press

Riesling most probably originated on the banks of the Rhine in Germany before 1435 when the expenditures of Count Johann IV von Katzenelnbogen included twenty-two gold coins for Riesslingen vine cuttings. The first mention of Riesling, with modern spelling, appeared later in Hieronymus Bock's Kreutterbuch around 1552. Riesling is a quintessentially Germanic grape variety and there are over sixty recognized Riesling clones in Germany but only three recognized Riesling clones in France. Due to some kink in history, Riesling is not allowed in France, except in Alsace, which was, at various times, a German possession. There are good viticultural reasons for the widespread planting of this grape variety in Germany. First, Riesling buds out late, thereby avoiding early spring frosts. Second, the vine is very cold hardy in German winters, thanks to the hardness of the wood, although it does need a warm site in the summer to ripen fully. Alsace has one of the driest climates in Northern Europe hence Alsatian viticulturists tend to

Honestly, we are not spraying nasty chemicals! We are spreading organic compost on our Campsite Riesling field on a cold morning; the compost is warm and letting off steam. [above]
[left] We ferment Riesling in oak ovals, the traditional method still used in Germany and Alsace by a few premium producers. These are Navarro's smallest ovals, holding about 300 gallons of wine; our largest casks contain about 1500 gallons. Each oval has internal stainless steel cooling panels so that we can precisely control the temperature of the fermenting wine.

harvest Riesling riper than their German counterparts and then ferment the wine drier; so typically, Alsatian Rieslings are fuller bodied than their German cousins. At Navarro we follow the Alsatian model by harvesting the grapes fully ripe and fermenting the wine to near dryness. Sure, it is great with Weiner Schnitzel but it works with sushi too. Gold Medal winner.

[above] There is a winery brush for every purpose. One of the requirements of making sound white wine is keeping equipment and tanks spotlessly clean.

  • Harvested: Oct. 10 to 20, 2011
  • Sugars at harvest: 22.8° Brix
  • Bottled: May 10, 2012
  • Cases produced: 1014
  • Alcohol: 13.5%
  • Residual sugars: 0.8%
  • Titratable acidity: 7.8 g/L
  • pH: 3.26