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Tasting Notes: Balanced and focused, the 2006 Poet's Leap is a fresh, inviting wine offering heady aromatics of ripe pear, melon and honey. Crisp and flavorful on the palate, the vibrant acidity is balanced by a delicate sweetness that lingers across a long, clean finish.
Vintage: After a cooler than average spring, summer temperatures warmed considerably resulting in heat accumulation rivaling the terrific 2003 growing season. Cool fall temperatures provided ideal conditions for perfectly ripening grapes without compromising the fruit's natural acidity.
Winemaking: Hand-harvested grapes were whole cluster pressed with a small amount of the Riesling (3%) fermented in a tight grained, lightly toasted French oak cask. Winery partner Armin Diel, who uses the same tanks at Schlossgut Diel, introduced the technique to give the wine added brightness without imparting wood character. The remaining grapes were fermented at cool temperatures in stainless steel to retain freshness and delicate aromas and flavors.
Vineyards: : The 2006 Poet's Leap Riesling was sourced from an assortment of older vines in the Yakima Valley (71%) as well as Dionysus Vineyard (29%) north of the Tri-Cities. Dionysus is one of the oldest Riesling vineyards in the state, with vines planted in 1972 still bearing fruit.
Residual Sugar: 1.41g/100ml
Alcohol: 12.9%
pH: 3.15
TA: 0.74 grams/100ml
Release date: Fall 2007
Production: 1,879 cases
Vintage: After a cooler than average spring, summer temperatures warmed considerably resulting in heat accumulation rivaling the terrific 2003 growing season. Cool fall temperatures provided ideal conditions for perfectly ripening grapes without compromising the fruit's natural acidity.
Winemaking: Hand-harvested grapes were whole cluster pressed with a small amount of the Riesling (3%) fermented in a tight grained, lightly toasted French oak cask. Winery partner Armin Diel, who uses the same tanks at Schlossgut Diel, introduced the technique to give the wine added brightness without imparting wood character. The remaining grapes were fermented at cool temperatures in stainless steel to retain freshness and delicate aromas and flavors.
Vineyards: : The 2006 Poet's Leap Riesling was sourced from an assortment of older vines in the Yakima Valley (71%) as well as Dionysus Vineyard (29%) north of the Tri-Cities. Dionysus is one of the oldest Riesling vineyards in the state, with vines planted in 1972 still bearing fruit.
Residual Sugar: 1.41g/100ml
Alcohol: 12.9%
pH: 3.15
TA: 0.74 grams/100ml
Release date: Fall 2007
Production: 1,879 cases