Riesling Ice Wine 2019

RIESLING ICE WINE “46 BRIX”

“October 30, 2019. 11 degrees F… an Unexpected Gi! Ice Wine is a technique that makes use of cold spells in autumn to create some of the most concentrated wines in the world. e grapes are picked and pressed frozen. Inside the frozen berry, ice crystals are formed of pure water while the sugar and avors are concentrated into a syrup. During pressing, the syrup is captured and the ice is le behind. Expect intense avors of honeycomb and apricot with bracing acidity.”

Melanie Krause, Winemaker

TASTING NOTES is is a luxurious experience. ere are honey avors from a small percentage of botrytis- aected fruit. You will also nd apricot and peach marmalade in the aromas and avors. Combined with all this power and decadent tropical sensory happenings, you’ll get a surprising amount of acidity that helps balance the entire experience!

PAIRING SUGGESTIONS Drink on its own in place of a dessert, or pair with something savory like French onion tart or a singularly special blue cheese.

WHEN TO DRINK Enjoy now and oen! Can be aged for up to 20 years.

SOURCED FROM THE FOLLOWING VINEYARDS: • Bankhead • Sawtooth RIESLING ICE WINE “46 BRIX”

THE VINTAGE 2019 was a slightly cooler year than we’ve seen in a while which led to the harvest season starting and nishing later in the year. What could have been a concern for ripening was balanced by a low crop level in most of the Snake River Valley, allowing our grapes to achieve ripeness. Cooler seasons tend to yield wines that are more elegant but less robust than ho¢er years. is trend follows for 2019, where we are seeing wines with great aromatics, elegant structures, higher acidity and lower alcohol levels. ese wines should stay elegant and youthful for many years to come. PRODUCTION NOTES • Brought in on October 30th, 2019 when the vineyards were at 11 degrees Fahrenheit. • Pressed on high pressure for 24 hours to extract syrupy, 46 brix liquid. • During non-freezing temperatures the day before, the grapes were at 23 brix; freezing doubled their concentration and avor! • Inoculated with a strong yeast and fermented slowly over 5 weeks to 8% alcohol. • Fermented in stainless steel drums. • Bo¢led in March 2020.

WINE PROFILE VINTAGE ...... 2019 VARIETAL ...... Riesling APPELLATION ...... Snake River Valley ACID ...... 11 g/L pH ...... 3.11 RESIDUAL SUGAR ...... 22.1% ALCOHOL % ...... 8.35% VOLUME ...... 375 ml CASES PRODUCED ...... 55