At the top of Lone Star Vineyard, planted to high density on devigorated rootstock, Nuthouse Riesling soaks up the generous morning Eola-Amity Hills sunshine. Upon harvesting, the grapes were chilled overnight, de-stemmed, and then put back into the cold room to soak on their skins for 48 hours before pressing. Cool, slow neutral barrel fermentation and aging on the lees for 11 months has enhanced texture while buoying vibrant freshness. Ginger, lemon peel, and apricot glide into the long, silky textured finish.
