In 2007, I imported four traditional German 1200 liter Oak Oval casks in which I fermented and aged the 2007 Umpqua Valley Riesling. At crush, the acidity was so hard, that I despaired of the wine ever coming into balance with itself. But amazingly, just as I had experienced with the great Johannisberg Rieslings I worked with in Germany, after six month in cask, the acids had softened, the aromas had emerged and an incredible creamy texture had become part of the backbone of this amazing wine. I sincerely believe it is the finest Riesling I have ever produced. Only 329 cases were produced. It is tasting incredible now and it should age for decades. The grapes had about 85% botrytis - the noble fungus that makes the great Sauternes of France, Tokaji's of Hungary and the Beerenausleses and Trockenbeerenausleses of Germany. I harvested at twenty four brix, an auslese by German standards and the pH at harvest was 3.08 with a final pH in the bottle of 3.13. The natural residual sweetness of the wine is right at about 2.5%, although the flavour balance puts it in the off-dry category. |
A german riesling?