Description

The grapes used to make this wine were generously donated by Sagemoor Vineyards. The riesling fans will appreciate the casual sophistication and elegant structure of this wine riesling wine. The College Cellars students and faculty members are grateful with the donation from the Sagemoor Vineyards, without them, it will be not possible to produce this blush wine.

Wine Profile

Food Pairing Notes:

A perfect companion at the table. Riesling is very versatile, it pairs very well with entrance such as baked brie, a tropical pineapple or fennel salad. For a main course, pair this riesling with buttery fishes, asparagus vegetables or spicy curries, the little sweetest will elevate the Thai food.

Production Notes:

This riesling was made it in a Stainless Steel tank and small percentage of Neutral barrel. A really slow fermentation which helps to preserve all of the aromatic, fruit flavours and golden colour. Riesling is recognise for being produce in the country of Germany. It is also pick at different times, therefore the result of all of the wines are categorised differently. This wine is an off-dry style riesling.

Tasting Notes:

Great intensity and acidity in this wine. The favourable growing conditions allowed for a wine with richly aromas and flavours of yellow lemon, Quincy, chamomile and great golden light colour. On the palate, this noble grapes focused in the aromatic and tropical fruits profile such as pineapple, white pepper mint and Thai basil. This wine has a great finish and is very versatile for paring with different foods!. Beifall!

Vintage Notes:

Bacchus is located in the Columbia Valley AVA. It is not doubt that one of the best riesling grapes are coming from this site of the vineyard. The great position of the west side within the Columbia River and the beautiful Rattlesnake Mountains makes possible to hold the acidity in those grapes but also, the great elevation who helps with the naturally pest control. The vintage extended a little bit longer, Spring frost affected a few areas in Washington State, therefore some of the vines has a bud damaged. The temperatures started raising with moderate cold nights which help to hold the acidity and extend the ripeness of the grapes which is ideal for this variety that can be make in different stages. This vintage we harvested the grapes a little bit earlier to hold more acidity and freshness into the wines.