Our estate grown Riesling was fermented entirely in stainless steel. Due to its low alcohol offering, fermentation was stopped to develop a well-balanced sugar-acid ratio for a medium style, somewhat like an Alsace Doux wine.  

• pH: 2.98 pH; TA: 7.5 g/L
• Aroma:  he nose offers honeysuckle, jasmine, peach, apricot, acacia, chamomile, orange blossom, and ginger flowers.
• Flavor: The palate is well-balanced with a pine tone, lemon-lime and a playful hint of candied ginger.

Class of 2025 Production Students:  Candice Aiston, Mayra Flores, Heather Anderson, Greg Deutelbaum, and Christine Kennedy.
Primary Instructors: Winemaking - Johnny Brose, Scott Dwyer; Viticulture - Bryan Berenguer