2019 Barrel-Ferment Riesling

Trail Estate Winery Verified independent store

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Foot-stomped in totes prior to pressing with dry ice for five days. Pressed whole cluster and settled without cooling. Put to older French barrels to finish fermentation. Racked in April to incorporate oxygen and put back to barrel — the ferments on this wine were very reductive. Finally racked out of barrel in October and bottled. This wine took its time! Aged for a few years to let the reduction subside. Such a warm, cozy style of Riesling. Totally dry with a savoury almond, sage-like elements. Aromatics of apricot and honey around a solid citrus core. Finishes near-dry with balanced acidity. VQA Twenty Mile Bench VQA Cases Produced: 140 Grower: Craig Wismer (Foxcroft Vineyard) Harvested: October 19, 2019 Yields: Approx. 2.5 Tonnes/Acre Brix: 20.5 RS: 3g/L Alcohol: 12.3% Show more