2016 Riesling
$24.00
2016 Lo-Fi Riesling – Santa Barbara County
Hand harvested and organically grown; not de-stemmed or crushed. Whole cluster pressed to tank. Settled twenty-four hours then racked. 20 ppm so2 added to inhibit malolactic fermented. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. The primary fermentation lasted for 45 days after which the wine was topped. Total Of 35 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
Ingredients: Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.
Growing season: Typical Santa Barbara season outside of an early bloom and fruit set. The lingering drought has affected “normal” years in that regard. September typically being our warmest month, our grapes were not affected by late season heat due to the crop load and early harvest date. Total degree days just over 2000. Rainfall total 11.79” (77%- of historical average).
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