Technical notes:

• 100% Riesling
• The aim was to allow the fruit to reflect its full character and regionality
• The 2008 growing season brought forth wonderful clean and ripe Riesling.
• The fruit source for this Riesling is 68%Split Rock Vineyard, located just east of Greenport, owned by Michael Kontokosta. The location on the far end of the North Fork with its pronounced maritime influence is particularly important. The cooling breeze is perfect for Riesling, preserving a lively acidity, yet allowing excellent maturation and ripening of the grapes. 32% is from Martha Clara Vineyards, located in the warmer Riverhead area, bringing fourt wonderful richness
• The yield was low at 2.45 tons per acre at SRV and 2.75 tons per acre at MCV and the perfectly ripe grapes were carefully hand picked on October 13th 2008.
• The grapes were brought to Wolffer Estate and destemmed, and crushed.
• The grapes were gently pressed and the juice was well settled. Fermentation was done in stainless steel starting on October 16th and was kept very cool at 59F
• On November 7th the wine was at perfect balance with an alcohol content of 10.8 and a residual sugar of 4gr per Liter -fermentation was stopped by chilling it to 32F
• After an initial racking to separate the yeast, the wine sat on the fine lees till mid January and was then filtered.
• After protein stabilization the wine was filtered and with an addition of unfermented Grape juice from the same lot (Süssreserve) brought to 6gr per liter residual sugar. Bottling was done on May27th 2009.
• Only 476 cases of 750ml and 66 cases 375ml were made.

Tasting notes:

• Light yellow color.
• The nose is filled with fresh aromas of peach with a burst of lime zest, green apple and wonderful slate notes.
• The mouth-feel is vibrant with fresh flavors of peach, pear and citrus well balanced by bright acidity that seems to dance on your tongue. There is a great texture and elegant concentration throughout the wine.
• The finish is classic with ripe fruit characters, lively and mouth watering acidity, lots of slate and “salty” mineral notes, all wonderfully balanced by its natural residual sugar showing as ripe fruit and some honeysuckle.

Serving suggestion:

• This wine is perfect with fresh sea food, adding a vibrancy that enhances the flavors.
• The lively acidity and the natural residual sugar will complement the sweet /sour balance of spicy dishes (Indian, Sri Lankan, Thai, and Vietnamese)
• A great wine to bring the best out of any cheese course