Matt Berson, among the Oregon winemaking talents mentored by the late Patty Green, works with two of the North Willamete Valley’s oldest plantings of Riesling for his reserve-style expression. Own-rooted vines from Brooks (1976) and Sunnyside (1971) not far from the state capital come together for a naturally fermented Riesling that’s loaded with honeydew melon, Asian pear and cantaloupe notes joined by hints of honeysuckle, lemongrass and jasmine. Its racy angle of acidity and scintillating pH (2.9) makes the residual sugar of 0.6% hardly perceptible, adding up to its scaling at left of “dry” on the International Riesling Foundation Tasting Profile. Berson, who operates under the umbrella of his Portland Wine Co., offers tastings by appointment only in Portland as well as his production facility in McMinnville.
Rating: Excellent
Production: 60 cases
Alcohol: 11%
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