To make our Dry Riesling, we pick our grapes relatively early (21-22.5 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak... View More
Tart, chewy, tangy, mixing apple, lemon, grapefruit and pear—lots of fruit with pear skin phenolics. It’s dry, but not stripped, full and fleshy, with the low sulfur giving it less sharpness and a broader middle.
Light, bright, dry and juicy, with green apple and floral flavors, hinting at lemon as the finish lingers. Drink now through 2011. 50,000 cases made.
Riesling, simply, is the most versatile, complex and food-friendly of all the noble grapes. if you enjoy inspiring your palate, then Riesling is your ideal wine. No other varietal so purely expresses terroir. Washington's Columbia Valley - home of Pacific Rim - provies the ideal soils and climate for growing Riesling. Purity is at the core of Pacific Rim's winemaking philosophy. They exclusively use stainless steel tanks, allowing the true... View More