Beeswax and Meyer lemon aromatics lead into ripe nectarine and Bosc pears on the palate. A refreshing and lush style of semi-dry riesling.
Cases Produced: 301
The fruit was pressed and the resulting juice was inoculated with Steinberger, a traditional German yeast. The resulting wine fermented at a cool temperature for forty-nine days until it was stopped with its natural residual sugar.
Food Pairing Notes
BLT sandwiches, Indian Crab Masala, duck confit, roasted vegetables in a coconut curry sauce.