Best Buy! Gordon Taylor builds two distinctly different styles of Riesling from the vines of Patricia O’Brien in Prosser at nearby VineHeart Winery. This lot harvested the day before Halloween, and he finished it essentially bone dry at 0.1% residual sugar with the pH at a brisk 3.02. The nose suggests fresh-pressed apple juice, ripe Bartlett pear, jasmine, lime and celery. The dry approach smacks you with a bite of Granny Smith apple and backed by Asian pear. There’s great slate and lime peel in the finish. Taylor suggests serving this with spicy fare.
Production: 21 cases