This vintage of Riesling was received at the winery coming in at 22 Brix and was fermented down to approximately 12 g/L of residual sugar. The yeast used for the fermentation was Vin 13 a yeast that releases lots of aromatic compounds called Thiols. All organic nutrient supplementation was used to craft a clean wine free of synthetically derived components. The grapes were grown at the meticulously maintained Sunrise Hill Vineyard on the western side of Cayuga Lake. The fermentation was temperature controlled and took approximately two and half weeks to preserve the tropical aromas or “fermentation bouquet”.  The wine exhibits intense aromas of Peach, Apricot, jasmine, and honeysuckle. With lush tropical fruit on the pallet structured with balanced acidity -- taste of summer in a glass