Numbers. Important for doing your taxes. Less so for making Riesling. With experience, we learned to ignore what the sugar and acidity tests tell us about when to harvest Riesling and trust what we taste in the vineyard. Riesling often defies logic in that more sugar doesn’t always equal more flavour. So we threw out the rule book to make a textbook Riesling - one that preserves all the delicious flavour we first tasted in the vineyard. All our winemaking decisions get the same attention to detail as the Riesling does. And the results show in every bottle. On that, you have our word.
A Not-So-Little, Little Thing
Under the German classification this would be a ‘Spatlese’ - a wine from fully ripe grapes.