Washington winemaker Steven Sealock has been creating bubbles from Riesling for several years, and this is done dry in methode champenoise with surlie aging for a year. That accounts for aromas of fresh-baked bread, a caramel-covered Granny Smith apple, Asian pear and Red Haven peach. That caramel apple theme continues on the palate with more pear flavors, joined slate and Key lime acidity. The combination of racy acidity (8.9 TA) with residual sugar (1.8%) makes for a dramatically dry and crisp finish that lends the wine to spicy fare.
Production: 350 cases