Named after a Southern Hemisphere constellation, few Northwest wineries showcase the beauty and potential of aged dry Riesling as does Chris Williams for Brooks. There’s a sense of baked pineapple, poached pear, apricot, cloves and oiliness in the aromas, yet the palate is dry and dramatic. Flavors feature Asian pear and the second-cut of fresh pineapple, backed by bold acidity with overtones of grapefruit and apple. The finish carries classic slate qualities. The technical data directs it bone dry on the International Riesling Foundation scale at 0.47% residual sugar with a total acidity of 9.8 and pH checking in at 2.92. Brooks’ 2006 version from the same vines — the volcanic soils Brooks Estate and sedimentary of Yamhill Vineyard — was featured at the first state dinner for President Obama in 2009. A suggested recipe is White Bean Soup from Kitchen Daily.
Production: 300 cases