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2017 Riesling
  Anderson Valley, Mendocino
  (750 ml) - Sold Out!
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Navarro's first Riesling was produced in 1979; most California Rieslings at the time were semisweet and we followed that model until 1991 when we started drying up Navarro's Anderson Valley Riesling. Over the next decade, residual sugars in our Rieslings slowly declined from about 2.0% to about 0.65%, a level which most in the wine industry then considered dry. Our interest in dry Riesling piqued around 2013 as a new cadre of German winemakers began specializing in trocken Rieslings. Consequently, the 2014 vintage at Navarro brought a further reduction in Riesling's residual grape sugars to about 0.45%; we liked the tartness of the wine, so in this vintage we fermented the wine even drier. We harvested the 2015 Riesling a little less ripe than prior vintages and as the wine aged, we enjoyed the freshness resulting from increased acidity, so we harvested this 2017 at about the same level of ripeness. In a series of four tastings, a cuvée was selected from two out of four Riesling lots with the balance used for our 2017 Edelzwicker bottling.

The back of an oval with solenoid valve and refrigeration pipes. [above] We ferment Riesling in these French oak ovals. Each oval has an interior stainless-steel cooling panel through which we can circulate cold, icy water to accurately control the wine's temperature; since the solenoids are hooked up to Navarro's computer system, when we can't sleep, we can monitor the fermentation temperature on our 35 ovals.
To measure the approximate residual sugar level in a wine, we use reagent tablets that are designed for medically testing sugar levels in urine samples. [below] A dry wine under 0.1% residual sugar produces a blue-green color, while the yellow-rust color is produced by a wine containing more than 1.0% residual sugar. In the hundreds of tests we've made, the lowest reading we've ever seen for a completely dry wine was 0.05%. Consequently, in this wine that tests at 0.24%, the actual fermentable sugar is probably under 0.20%.

Navarro's 2017 Anderson Valley Riesling is both drier and tarter than prior vintages. We hope you enjoy this revised style as much as we do—a fruit salad of mango, guava and pear with a squeeze of lime and hints of jasmine tea in dry finish. Gold Medal winner. Best of Class.

Chris spends most of his worktime in the tasting room and brings his experience to Navarro's tasting panel after fourteen years of morning tastings. [above]

Harvested: Oct. 6 & 7, 2017 Sugars at harvest: 22.2° Brix
Bottled: May 3, 2018 Cases produced: 893
Alcohol: 13.7% Residual sugars: 0.24%
Titratable acidity: 8.0 g/L pH: 3.16

Navarro Vineyards is at 5601 Hwy 128, Philo, CA 95466 · Tasting Room hours: 9 AM to 6 PM Summer (5 PM Winter)
Sales, Shipping & Customer Service: 8 AM to 6 PM Summer (5 PM Winter) @ 1-800-537-9463 or 707-895-3686 · Fax: 707-895-3647
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