This small lot production was made in partnership with Sagemoor Vineyards. It is the first commercial wine ever produced in the WSU Winery in the Ste. Michelle Wine Estates WSU Wine Science Center in Richland, WA. The fruit was donated by Sagemoor Vineyards and was sourced from the Bacchus Vineyard. Bacchus vineyard is located on a SW slope above the Columbia River about 15 miles north of the Tri-Cities and is home to multiple varieties planted on 180 acres. The vineyard is managed by WSU V&E alum Lacey Hulbert.
Commonly, Rieslings made in Washington are made of a combination of two, three or all four clones (selections) of Riesling grapes grown in Washington. For this wine, the class selected one particular clone (selection) of Riesling, clone 198, which is characterized by strong mineral and floral aromas and very fine texture. The wine was fermented with a select Riesling yeast in stainless steel tanks. Aging was extended on yeast lees (five months) to build body and enhance fruit aromas. The wine has a fine texture and a clean, crisp finish.
Aromas/Flavors: Citrus, Honeysuckle, Mineral (River Pebbles)
Partner Vineyard: Bacchus Vineyard, Sagemoor Vineyards | Columbia Valley AVA
Partner Winemaker: WSU Winery | Richland, WA
Composition: 13.28% Alcohol, TA 7.44 g/L, pH 2.97, RS 0.64g/L