Nose

There are also the aromas of sun-kissed apricots and Meyer lemon curd, both an inviting welcome to the lengthy and precise finish.

Growing Conditions

Fruit for this vintage came from the old-vine Riesling vineyard of Long Vineyards in Pritchard Hill. This mature, low-yielding vineyard contributed to the heady honeycomb aromas sought after by Riesling connoisseurs. Sold out.

Bottling

Bottled March 2005.

Winemaking

Whole cluster pressed Cold fermented, 45 °F

Food Pairing

This highly aromatic vintage pairs with triple-crème cheeses such as La Tur or elaborate hors d’oeuvres (think smoked-trout mouse with caviar).