Our 2020 Riesling displays lively and fresh aromatics of tropical and citrus fruit. Aromas of candied lemon drops, ripe nectarines, and white peaches create a beautiful bouquet in the glass. The wine enters the palate showcasing bright acidity with secondary flavors of mandarin juice and dragon fruit with hints of kiwi and lime zest. The finish is crisp and clean with balanced acidity and natural residual sugar that leave a vibrant, racy impression on the palate.
100% estate grown
The 2020 vintage will go down as a very memorable year. The growing season was exceptional with a mild winter, warm spring, and moderate summer. Bud break occurred 2 weeks earlier than normal and veraison was well ahead of schedule too. Just as we were preparing for an early start to harvest, wildfires in the Northwest created a thick cloud of smoke over Washington State. Concerns arose about exposure to smoke. Taking a cautious approach, we delayed harvest until the smoke cleared and conducted trials to determine the effect of smoke on our grapes. Fortunately, results showed no sign of smoke taint. Proximity to the source of smoke plays a big factor, and our vineyard was a long distance away. Overall, we have not seen any impact of smoke on the 2020 vintage. Another major event of this vintage was an early frost that occurred the second week of October. Our winemaking team worked tirelessly long hours leading up to the frost. By the time our vineyards had been impacted by the cold spell, our winery was stuffed with fermenting grapes and harvest was 95% complete. All remaining grapes were then hand-harvested and sorted with an optical sorter to remove any excessive M.O.G. or bad grapes. After our wines completed alcoholic fermentation, we were very pleased with the results. We at Airfield have another stunning vintage for you to enjoy. The 2020 wines showcase an abundance of ripe fruit aromatics, low tannin profiles, and exceptionally balanced finishes.
Our 2020 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 19 brix, the grapes were not de-stemmed but were sent directly to the press as whole clusters. After a gentle pressing, the wine was settled for 72 hours before being racked off its lees to begin fermentation. It was inoculated with a special yeast strain isolated from German Riesling grapes that creates and maintains fresh fruit characteristics. 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. Fermenting at a cool temperature creates more tropical and citrus notes and achieves balance in the wine. After fermentation, the wine's 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.
Seared Scallops with Green Apple Slaw
Pear and Gorgonzola Flatbread
Prosciutto, Melon, and Goat Cheese Salad
- Varietal Composition: Riesling
- Appellation: Yakima Valley
- Cases Produced: 176
- Alcohol: 8.8%
- pH: 3.00
- Acidity: 8.9 g/L
- RS: 4.4%
- Ageability: Drink now through 2030 with optimal maturity in 2027 (enjoy at cool temperatures)