2015 Barrel-Fermented Riesling
Estate Grown and Bottled
Finger Lakes
It took many years of experimentation and experience to produce this beautifully balanced and soft-textured dry Riesling.
Viticulture
Grape. 100% Riesling
Appellation. Finger Lakes
Harvest dates. October 17, 2015
Viticulture notes. Each vine was hand-tended to enhance sun exposure and fruit ripening. Crop levels were closely controlled to allow the fruit to express maximum aromatic intensity and complexity.
Winemaking
Winemaker. Matt Cassavaugh
Fermentation. In Acacia wood barrels
Vintage. 2015
Alcohol by volume. 12%
Residual sugar. 0.1%
IRF sweetness scale. Dry
Aging. 7 months in Acacia wood barrels
Acidity. pH 2.9, TA 9.5 g/L
Bottling date. June 15, 2016
Production. 35 cases 750mL
Vegan. Yes
Casa Larga wine series. Winemaker
TTB ID.
UPC.
Year first produced. 2016
Winemaking notes. We employed several techniques to produce greater body, weight and roundness than is typical in dry Rieslings, and achieve a crisp yet balanced wine despite the total absence of residual sugar. This Riesling was fermented in acacia wood barrels, which were periodically moved into and out of a cooler to help maintain moderate fermentation speeds and temperatures. No malolactic fermentation was performed. After fermentation, the wine remained in barrels for 6 months on lees which was frequently stirred back into the wine. After aging, the wine was removed from the barrel, and quickly bottled to capture its youthful intensity.
Enjoying our Barrel-Fermented Riesling
Availability.
- At our winery in Fairport
- At www.CasaLarga.com for direct shipment to residences and workplaces in 37 states.
Aging. Store at cool temperature (55º-60ºF) and out of direct sunlight. This wine is produced to be drunk young, crisp and fresh, i.e. within 2 years of bottling.
Serving temp. 55º-60ºF
Tasting notes. This exceptional dry Riesling was fermented and aged 7 months in Acacia wood barrels to add roundness and complexity to the wine’s lovely natural acidity. Bright on the nose, fruity and full in the mouth, and a touch spicy in the finish.
Pairing suggestions. Crab cakes, curries, fish served with lemon, and other citrusy and spicy dishes.
