2021 Wirz Vineyard Riesling
The 2021 was picked on the 12th of October at 21.4 Brix, 3.31 pH, and 6.5g/L TA. Drought conditions resulted in a lot of concentration. After a long, hard bladder-press and cold-settling overnight, we saved 7.5 gallons of juice that we kept near freezing and added back to the finished wine at the end of élevage to help balance the acid and tannin. The rest of the juice was barreled down: half to used Orion French oak barrels and half to stainless steel drums. At one year, the stainless steel drums were racked to very old neutral French Oak barrels. The wine was kept on the gross lees without stirring to give body and texture and to maintain a somewhat reductive environment. In April of 2023 the wine was blended with the reserved juice and sterile filtered. At a year and a half of bottle age this wine is just starting to show what it’s capable of: refreshing to slake your thirst, but also worthy of aging. It takes itself as seriously as you take it.
The 2021 was picked on the 12th of October at 21.4 Brix, 3.31 pH, and 6.5g/L TA. Drought conditions resulted in a lot of concentration. After a long, hard bladder-press and cold-settling overnight, we saved 7.5 gallons of juice that we kept near freezing and added back to the finished wine at the end of élevage to help balance the acid and tannin. The rest of the juice was barreled down: half to used Orion French oak barrels and half to stainless steel drums. At one year, the stainless steel drums were racked to very old neutral French Oak barrels. The wine was kept on the gross lees without stirring to give body and texture and to maintain a somewhat reductive environment. In April of 2023 the wine was blended with the reserved juice and sterile filtered. At a year and a half of bottle age this wine is just starting to show what it’s capable of: refreshing to slake your thirst, but also worthy of aging. It takes itself as seriously as you take it.
The 2021 was picked on the 12th of October at 21.4 Brix, 3.31 pH, and 6.5g/L TA. Drought conditions resulted in a lot of concentration. After a long, hard bladder-press and cold-settling overnight, we saved 7.5 gallons of juice that we kept near freezing and added back to the finished wine at the end of élevage to help balance the acid and tannin. The rest of the juice was barreled down: half to used Orion French oak barrels and half to stainless steel drums. At one year, the stainless steel drums were racked to very old neutral French Oak barrels. The wine was kept on the gross lees without stirring to give body and texture and to maintain a somewhat reductive environment. In April of 2023 the wine was blended with the reserved juice and sterile filtered. At a year and a half of bottle age this wine is just starting to show what it’s capable of: refreshing to slake your thirst, but also worthy of aging. It takes itself as seriously as you take it.