There are nearly 7 acres of Riesling planted in Argyle Winery’s Lone Star Vineyard, and while it amounts to less than 2 percent of the vineyard work, from judging by this bottling, it’s apparent that Riesling remains a significant percentage of Nate Klostermann’s attention in the cellar. He takes 20% of the lot and ferments it completely dry on the lees in neutral oak for 16 months. The remainder goes through stainless steel, and the end game results in a complex Riesling that comes across as essentially dry, despite its listed 0.8% residual sugar. Aromas include grilled peach, apricot, dried pineapple and cinnamon spice, leading into balanced flavors of Gala apple, pear butter and an lasting injection of lemon/lime acidity. Suggested pairings include Pepito de Ternera, a veal breast sandwich with a Spanish flair.
Production: 900 cases
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