2011 Riesling

Hyland Vineyard is located in the McMinnville AVA. Hyland Vineyard has some of the oldest Riesling vines in Yamhill County dated back 30 years. Winemaking: All berries were destemmed by hand and pressed off immediately while on crush pad until desired phenolic extraction was achieved. The juice was allowed to settle overnight. Next, 20% was racked to Neutral Oak Puncheon. The balance was transferred to inert stainless tank, fermented at 52°F to start and then moved up to 58°F to finish fermentation. The Oak puncheon was kept outside with maximum temperature achieved at 65°F, and then racked to stainless tank for completion. Fermentation was completed in early December with a scant amount of remaining residual sugar of 5g/L. This wine was allowed to remain on the yeast lees for 3 months prior to cold stabilized and sterile filtering prior to bottling.