The grapes were crushed, pressed and the juice was cold settled.  The wines were fermented at low temperatures with fermentations lasting 4-6 weeks before being stopped to leave a small amount of residual sugar.  The wine was racked, blended, filtered, cold stabilized and adjusted for bottling.

DESCRIPTION:

This dry Riesling, presenting a green gold hue, displays the traditional qualities of Dr. Frank’s Riesling: crisp acidity, a pronounced mineral character and layers of fruit aromas.  Descriptors include honeysuckle, apple, pear, quince and a lot of minerality resulting from the slate terroir of the vineyard.  The ripeness of the grapes resulted in a great texture with a lingering fruity aftertaste.

ANALYSIS:

Alcohol:     12%
Acidity:      .72g/100ml
pH:            3.13
Sugar:        0.8%



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