2015 Spirithouse Riesling
Always an ongoing exploration, this year's Spirithouse Riesling comes exclusively from our experiments in skin contact, cold-soaked Riesling. Chilled Lone Star Vineyard fruit was de-stemmed into bins and placed back into the cold room to soak upon themselves and pressed at different intervals: from 24 hours up to 30 days. Each pressing was put to neutral oak barrel and allowed to ferment to dryness and left upon lees for 16 months. The resulting wines are of incredible breadth and texture, while teasing out more Riesling-esque aromatics: wild plum, ginger, lemon blossom and white tea. Be sure not to over-chill this wine as it calls for cellar temperature to fully embrace the nuances.