This Riesling offers expressive aromatics that are fresh and lively. Melon, honeysuckle, ripe apricot, and white peach puree with a hint of lemon zest envelope the palate. Balanced acidity and natural residual sugar leaves a vibrant, racy impression that finishes with a long, clean and crisp finish.
100% estate grown
The 2019 Vintage threw everything it could at us winemakers. We started off with a very mild winter, then out of nowhere we saw record snow accumulations in late February that lasted until early March. Thankfully this did not affect buds on the dormant grapes, but it did cause a delay in bud break; about 2 weeks later than normal. Delayed bud break then delays ripening overall so we did see a later than usual ripening to get to our optimal ripeness, we did see a decent amount of heat accumulation, but the 2019 vintage will go down as a cooler vintage for Washington State. Not only did we have these challenges to overcome, but our typically amazing October was also very trying for us. We didn’t see one frost on our vines, but we saw two freezing periods that made our winemaking decisions ever more challenging. The 1st frost we saw we were happy with the results thinking we have escaped a terrible outcome in the vineyards, then 9 days later we were hit very hard and we saw considerable frost damage to all our grapes. As we are seasoned winemakers, we took this challenge head-on and decides to purchase brand new state of the art equipment including an optical sorter that would eject bad and damaged grapes before any of these grapes went into a fermenter or press. The new equipment worked as amazing for us and the results in the wines are more than pleasing for us as well. Challenging vintages like 2019 really lets you know as a winemaker what you are made of and we at Airfield Estates not only took this challenge head-on, we excelled and the wines we produced from this vintage are going to be more consumer-friendly with higher acidity and lower alcohols but the fruit aspect is exceptional.
Our 2019 Airfield Riesling is made in the fashion called Kabinett, this style is when the grapes are harvested early in their sugar development yet has the flavors, ripeness and brisk acidity we are looking for. The goal is to create a wine that is lower in alcohol with brisk acidity and balanced natural residual sugar. Harvested in early October at 20 brix, the grapes were not de-stemmed but were sent directly to the press as whole clusters. After gentle pressing, the wine was settled for 72 hours before being racked off its lees to begin fermentation. Inoculated with a very special yeast strain isolated from German Riesling grapes that will create and maintain the fresh fruit characteristics of the wine, we fermented at a cool temperature of 56 degrees that lasted for nearly 4 weeks before fermentation was seized to maintain the wines natural residual sugar. After Fermentation, the wines' natural lees were stirred twice a month for two months to help build body and create roundness of the wine. The wine was then settled and stabilized before bottling.
- Varietal Composition: Riesling
- Appellation: Yakima Valley
- Cases Produced: 495 cases
- Alcohol: 9.9
- pH: 3.07
- Acidity: 10.3
- RS: 3.8
- Ageability: Now through 2026