A century ago German Rieslings were the most prized bottles and fetched the highest prices at British auctions of any wine, including first growth Bordeaux and Grand Cru Burgundies. What caused the loss of popularity has been the subject of many wine-writers' tomes. One contributing factor has been the production and promotion of sweetish, insipid supermarket wines bearing the label Riesling. A wine labeled Gray Riesling in the USA is really produced from Trousseau Gris grapes. Emerald Riesling is a cross between true Riesling and Muscadelle developed by UCD for the hot Central Valley. Italian Riesling is the same as Welschriesling but neither are true Riesling. Clare and Paarl Riesling from Australia are really Crouchen Blanc. In California, true Riesling could be labeled as Riesling, White Riesling and until recently, Johannesberg Riesling, but in Switzerland, Johannisberger Riesling is actually Sylvaner. Confused? Navarro's older Riesling bottlings were labeled White Riesling but, about a decade ago, we dropped the “White.” In spite of sagging popularity, a dry Riesling, because of the wine's tartness, can be especially refreshing. The modest alcohol is perfect for a midday meal, the crisp acidity keeps the wine bright and invigorating, and the clarity of peachy-appley flavors perfectly complement lighter fare. Gold Medal winner.
Navarro's 2015 vineyard crew (above) after a busy night of harvesting and our 2015 winery crush crew (below). Almost everyone in the vineyard crew are fulltime Navarro employees and the auxiliary tasks like leaf-pulling are performed by friends and relatives. When the vines have a good crop, we harvest about a ton of fruit per picker per night; the efficiency of Navarro's vineyard crew always impresses European winemakers. In the winery, eight fulltime employees are aided by six or seven interns. Frequently the interns are from Europe, but in this case, two are from Israel.