“You want the right flavors and aromas but don’t have to worry about acidity with this wine, so you let it do its thing. We cold ferment between 53-55 degrees to retain vibrancy and let the wine move at its own pace. That leaves it with a 1-1 acid to sugar ratio which makes a great, balanced wine.”

-Co-winemaker, Anne Sery

93 POINTS | WINE ENTHUSIAST | EDITORS' CHOICE

"Finished dry, this retains ample fresh fruit flavors and is one of the finest examples of old vine Riesling in the country." - Paul Gregutt

Best enjoyed with rich foods. Our winemakers recommend our Riesling along with some of their favorite spots in Portland. Brian suggests pairing with the fried chicken and sweet potato waffles from Screen Door, Anne says the Biscuits and Mushroom Gravy from Pine State Biscuits.

“Stone fruit, ripe melon and candied orange on the nose that mix in with bright, crisp citrus and honeycomb notes on the attack. The back palate mixes racy notes of white pineapple and Asian Pear that finish with a balanced salinity.”

                    -Co-winemaker, Brian Irvine