『Wine Enthusiast TOP100 BEST BUYS 2011』第1位に入賞したフルーティーだけど甘すぎない絶妙な一味
ドライとスイートの人気と需要からその中間の味わいを持ったリースリングとして生産。糖度22-23Brix.程度で早めに葡萄を収 穫。果汁を30日間低温発酵し、ステンレススチールタンクで天然酵母を用いて熟成。ジャスミンや洋ナシ、リンゴの香りにアプリ コット、ジャスミンの味わいで、切れの良さと甘さとのバランスがとれています。 Wine Spectator 89点 2010年ヴィンテージ⇒『Wine Enthusiast TOP100 BEST BUYS 2011』第1位!
The "J" in the name stands for "Just Right" Riesling! Because of the popularity and demand of our Dry Riesling and Sweet Riesling, we thought it made perfect sense to craft a Riesling in a taste profile that was directly between our other popular Rieslings. Just the right amount of sweetness and complexity. Bright crispness, subtle sweetness and aromas of jasmine, pear and apricot.
As wine lovers crave alternatives to heavy and oaky white wines, Riesling is experiencing a true revival. Portraying bright crispness, subtle sweetness and aromas of jasmine, pear and apple, the wine exemplifies the harmony of Riesling. The sweetness plays wonderfully with fiery fare (from Thai to Mexican), while the natural acidity stands up to richer foods (from French to German).
100% Columbia Valley, WA. Purest winemaking possible – sustainably produced, all native yeasts, no oak, no malolactic. A perfect exploration of sweetness – covering the classic residual sugar spectrum of Riesling.
BEST BUY-WINE ENTHUSIAST
Wind-blown loess on basalt bedrock.
We pick our grapes relatively early (22-23 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie post fermentation for five months and we stir the lees once or twice a week. All our Rieslings are fermented with native yeasts. We use no oak and no malolactic on this wine – it’s as pure and unmanipulated as it gets.
Jasmine, pear and apple.
Apricot, jasmine with a balanced crispness and balanced sugar level.
Pacific Rim Riesling is ideal with spicy Thai and Mexican cuisine, and even rich cuisine such as French and German.
Columbia Valley, Washington
Alcohol 11.5% Vol
Total Acidity 6.8 g/l
Residual Sugar 25.2 g/l