Ostler Blue House Riesling - 2011
From a cool year, vines were cordon cut with the grapes at 17 Brix and thes were left to hang at season’s end for a full month.
Hand picked in early June the fruit was clean and had concentrated sugar to 20
brix. Hand, picked and whole bunch pressed it was then cool fermented in
tank to 8.5% alcohol, at which point the balance between acid and residual
sugar was perfect.