2019 Dry Riesling, Cole Ranch
I split a couple of tons of Cole Ranch old vine riesling into two wines. Our skin fermented, orange Riesling, and this, our more traditional, dry Riesling. I actually allow about 24 hours of skin contact on this wine (as opposed to 3-4 weeks on the orange) for a little texture. I’m finding that these varietals, when grown in California, produce more fruit character than they do in some of their traditional settings. That means there’s an opportunity to give the wine a little more texture and body to match with the fruit, and the big upshot is white wines that are fantastic with foods – especially more exotic, spice driven cuisine. This Riesling went through a cold, native fermentation. It features flavors of pear, apricot, quince and pomelo. Drink it over the next 1 – 7 years.
Harvested Oct. 7, 2019