Willamette Valley winemaker Byron Dooley takes a complex approach to this age-worthy Riesling, starting with Vigna Giovanni Vineyard – a site southeast of the town of Yamhill and established in 1983. His use of 60% neutral French barrels for the Oct. 11 harvest helps create aromas of baked apple and dried apricot with talcum powder and nuttiness. Chemistry geeks will know what’s in store with the pH of 2.9 and total acidity at 9.8. Indeed, it’s presented in a bone-dry fashion, loaded with flavors of Granny Smith apple, lemon juice and lime zest.
Production: 140 cases
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