Pat Dineen grows his Riesling in caliche, and Walla Walla winemaker Tim Armstrong takes advantage of that soil type in the cooler Rattlesnake Hills to produce a bone-dry Riesling in a rather fascinating style reminiscent of some from Australia’s Clare Valley. Its steely approach opens with white peach, tangerine and gooseberry aromas followed by clean and crisp flavors of Asian pear, lime and slate. The Armstrongs suggest serving this with Asian or Mexican fare, grilled chicken or seafood.
Production: 128 cases
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