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This is the second picking from the Auten Vineyard Clone 239 block. They were picked about 2-3 weeks after the first harvest. Generally these second harvest wines are made with some botrytis influence, and correspond loosely to Spatlese or Auslese wines.
Vinification Method: Grapes are manually harvested, and a combination of whole bunches and crushed grapes are fermented in 55 gallon stainless steel tanks for about 7 months at ambient cellar temperature (50-60 degrees). The wine is lightly filtered to remove any residual sugar, and unfined.
At Bloomer Creek we love the pure, crystalline transparency of our 1st Harvest Rieslings as well as our nuanced and compelling 2nd Harvest Rieslings made from grapes picked a month later. (Our “1st and 2nd Harvest” designation roughly corresponds to Kabinett and Spatlese in Germany.) In a rare season when botrytis becomes fully developed and the grapes don’t fall to the ground or fall prey to a marauding flock of birds, we produce a limited amount of Late Harvest Riesling – a wine rich with earthy splendor that reminds us, like a poem, of that last bit of golden sunshine before the darkness of winter. Because we believe wine should be like a diary that records every aspect of a vintage, Bloomer Creek embraces vintage variation and therefore we do not chaptalized or reduce acidity. All wines are unfined and most are unfiltered – except for vintages of extraordinarily high acidity when a kiss of sweetness is left in the wine for balance.