Nick and Sheila Nicholas recently sold most of their vineyard in the shadow of Parrett Mountain, and the cooling breeze through the 99W corridor from Newberg to Sherwood makes their site one of the best for Riesling in Oregon’s North Willamette Valley. They craft this in a crisp, dry and minerally fashion, starting with a nose of quince, lime zest and Bosc pear. There’s a match on the bone-dry, low-alcohol palate, which produces mouthwatering acidity and an ideal foil for Asian fare, shellfish and even fried food such as fish and chips. Supporters of the International Riesling Foundation, the Nicholases display the IRF scale, which leans on the dry side of “dry.” Indeed, the listed residual sugar is 0.07 percent. This earned a gold medal at the 2016 Cascadia Wine Competition.
Production: 150 cases
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