Harvest Notes: During the 3rd week of September, we harvested 850lbs of Siegerrebe grapes by hand in Whatcom County. The juice measured 19 brix with a pH of 3.54 and TA of 5.4g/L.
Fermentation & Bottling Notes: The fruit was crushed, destemmed and pressed the day of harvest yielding 59 gallons of juice which was fermented in stainless steel with native yeast. The wine was subsequently aged Sur Lie in the same vessel. Reserved juice was used for priming, with each bottle filled, capped & riddled by hand. The result is a delicate yet complex, effervescent white wine with a pH of 3.58, TA of 5.3g/L and weighing in at 11.4% ABV.
Tasting Notes: On the nose you’ll find notes of honey, lemon and white pepper. As it warms in the glass, floral notes of elderflower and honeysuckle arise. On the palette it is dry, earthy and finishes with hints of toasted nuts and chamomile.
Our thoughts: This wine is dynamic. We recommend serving it chilled and enjoying it as it evolves in your glass. This wine may be the perfect companion to soak up springtime sun in the garden!