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.

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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.