Winemaking: Harvested from 40-year-old Clone 21 Riesling vines at 20.5 to 21.5 brix and 10g/L acidity. Fruit hand-harvested cool in late-fall, then bunch sorted and destemmed with a 4-6 hour cold soak before gentle pressing. Slightly settled juice is fermented cool with non-aromatic and wild yeast in stainless steel to desired dryness when fermentation is halted.