2004 Wyncroft Lake Michigan Shore Riesling
Madron Lake Vineyard
Vinification:
Vintage 2004 was a challenging one, with an unusually cool wet summer. By the end of August, we were fearful of not attaining the ripeness necessary for making wines in our usual full-bodied style. The grapes were extremely acidic and behind their normal schedule. All that changed in September. The sun came out, and the soil warmed and dried up for the next 30 days. Everything ripened rapidly, and the grape sugars and flavors developed quickly. The results are wines that combine crisp acidity with elegant smooth flavors.
The Wine:
The grapes were harvested very late in October to achieve maximum ripeness. In order to minimize oxidation, we pressed the grape clusters whole. The clear sweet juice was racked off its sediments the next day and inoculated with Epernay 2 yeast to extract delicate fruity aromas and flavors, rich body, and long finish. The wine is totally dry, our usual “Alsace-style”, with a pale greenish straw color, and an aroma of peach, apricot pit, and Mandarin orange skin. On the palate, it is fat and silky with intense crisp flavors echoing the nose. The finish lingers long with a “wet slate” note to top it all off. This is a big wine that somehow manages to be subtle, elegant, and powerful simultaneously, while displaying the typical gout de terroir of the Madron Lake Vineyard’s mineral-rich clay soils.
Harvested Oct. 26-30th, Alcohol 13%, Total Acidity .60, pH 3.19, 180 cases produced
Table Suggestions:
This wine will complement all pork dishes and sweet seafood such as bluegill, fresh trout, scallops, crab and lobster. The body and fresh fruit flavors make it possible to enjoy, as well, with sushi and sashimi and moderately spiced Asian dishes. There is no better wine than this dry Riesling with Jarlsberg cheese, prosciutto, and fresh sliced apples and pears.
Winemaker’s Comments:
Dry Riesling is a very versatile wine at the table, is age-worthy, and displays wonderful complexity when well grown and not over-cropped. The flavors are so delicious, it is only a matter of time that this great noble grape will once again be regarded as one of the two or three finest white wine varieties in the world.
Madron Lake Vineyard
Vinification:
Vintage 2004 was a challenging one, with an unusually cool wet summer. By the end of August, we were fearful of not attaining the ripeness necessary for making wines in our usual full-bodied style. The grapes were extremely acidic and behind their normal schedule. All that changed in September. The sun came out, and the soil warmed and dried up for the next 30 days. Everything ripened rapidly, and the grape sugars and flavors developed quickly. The results are wines that combine crisp acidity with elegant smooth flavors.
The Wine:
The grapes were harvested very late in October to achieve maximum ripeness. In order to minimize oxidation, we pressed the grape clusters whole. The clear sweet juice was racked off its sediments the next day and inoculated with Epernay 2 yeast to extract delicate fruity aromas and flavors, rich body, and long finish. The wine is totally dry, our usual “Alsace-style”, with a pale greenish straw color, and an aroma of peach, apricot pit, and Mandarin orange skin. On the palate, it is fat and silky with intense crisp flavors echoing the nose. The finish lingers long with a “wet slate” note to top it all off. This is a big wine that somehow manages to be subtle, elegant, and powerful simultaneously, while displaying the typical gout de terroir of the Madron Lake Vineyard’s mineral-rich clay soils.
Harvested Oct. 26-30th, Alcohol 13%, Total Acidity .60, pH 3.19, 180 cases produced
Table Suggestions:
This wine will complement all pork dishes and sweet seafood such as bluegill, fresh trout, scallops, crab and lobster. The body and fresh fruit flavors make it possible to enjoy, as well, with sushi and sashimi and moderately spiced Asian dishes. There is no better wine than this dry Riesling with Jarlsberg cheese, prosciutto, and fresh sliced apples and pears.
Winemaker’s Comments:
Dry Riesling is a very versatile wine at the table, is age-worthy, and displays wonderful complexity when well grown and not over-cropped. The flavors are so delicious, it is only a matter of time that this great noble grape will once again be regarded as one of the two or three finest white wine varieties in the world.
Copyright © 2005 Wyncroft, LLC. All rights reserved.
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