• 2012 Riesling
    Anderson Valley, Mendocino
    • (750 ml) Sold Out!
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Compared to most varieties, Riesling and Sauvignon Blanc grapes exhibit high levels of tartaric acid. The titratable acidity of this Riesling is about the same as both of Navarro's 2012 Chardonnays but the Riesling definitely tastes tarter. A better measurement of how acidic something feels in your mouth is pH, and since the pH scale is logarithmic, a wine with 3.15 pH will taste much tarter than a wine with a pH of 3.40. Both Riesling and Sauvignon are very aromatic; while Sauvignon Blanc's aromas are of vegetation and green fruits, like gooseberries, Riesling's aromas are of flowers, fruits and honey. The combination of high natural acidity and high extract make Riesling suitable for aging for decades.

We harvest at night so that the grapes arrive cold at the winery which helps retain the floral scents in Riesling. [above] This grape variety produces an abundance of monoterpenes; the main one, linalool, is also found in flowers and certain spices. Researchers in Japan have shown that inhaling linalool reduces stress in lab animals. Take a whiff, then a sip and... relax.
This Riesling was cool fermented in French oak ovals; the casks range in size from 300 to 1,500 gallons. With that much volume a lot of CO2 is generated during fermentation; Manuel Eligio fills these fermentation "traps" with water and inserts them into a hole on the top of the oval allowing the CO2 to bubble out, while also keeping fruit flies and oxygen from getting in. [below]

Jancis Robinson, the British wine expert, once held a tasting in Germany pairing fine Rieslings with classified-growth red Bordeaux of the same vintage; the Riesling in each pair of wines was maturing at about the same rate as the red, dashing the preconceived notion that white wines must be consumed early. We harvested fruit from four small blocks which were fermented and aged as separate lots and a cuvée was fashioned in late spring. We were humbled when even a German wine magazine gave it a rave review: “OMG.... ich auf einer Wolke heiterer Riesling Aromen: weisser Pfirsich, Apfelblüte, Zitronencreme.”. We hope you enjoy the wine as much. Gold Medal winner. Best of Class.

  • Harvested: Oct. 10 to 26, 2012
  • Sugars at harvest: 23.0° Brix
  • Bottled: May 9 & 10, 2013
  • Cases produced: 1534
  • Alcohol: 13.5%
  • Residual sugars: 0.7%
  • Titratable acidity: 7.5 g/L
  • pH: 3.15