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- Columbia Gorge - Underwood WA (More Info)
- Yakima Valley - Yakima Valley WA (More Info)
- Underwood Mountain - Columbia Gorge, WA (More Info)
Photo: Looking south over the Underwood Mountain White Riesling vines. Mt. Hood can be seen in the distance. (Click to enlarge)
Wine Ethusiast Magazine gives the 2007 Viento Underwood Mountain Riseling a score of 91.
"Still spritzy, very tart and tangy, with orange peel and lemon drop flavors. Perhaps showing just a bit more intensity than the 2006, this is a terrific follow-up with the same mix of delicacy and power that suggest that the Columbia Gorge AVA may well be the best site in the Pacific Northwest to grow Riesling."
Make this wine yourself. Contact us to purchase Underwood Mountain White Riesling.
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2008 Harvest Report: White Riesling: I recently attended an educational tasting of Riesling at the American Wine Society. We tasted wines from the Finger Lakes in New York, Old Mission Peninsula in Michigan, Oregon, Washington and California. It was pointed out that acidity is the basic structure for Riesling as tannin is the basic structure for Cabernet. The pH of a wine sets the environment in which the acid and sugars are perceived. The Napa Valley 2007 Trefethen wine had 0.74 TA with 2.92 pH to be a wine similar to Chardonnay in drink ability. The Sheldrake Point Rieslings both had pHs of 2.83 with 0.83 and 0.93 TA. Only two wines had a pH above 3.1. With almost any other variety such low pHs would translate to under ripe fruit. This and past vintage Riesling from the Gorge are lean and quite beautiful. Paul Gregutt of Wine Enthusiast Magazine recently reviewed Riesling from the Columbia Gorge made by Rich Cushman of Viento Winery. He wrote about a wine receiving '91' from the same vineyard we source most of our grapes. P.G. said, '..the Underwood Mountain vineyard brings a certain illumination and transparency to the Riesling grape. It is a style both elegant and intense, and nowhere else in Washington state except the Columbia Gorge does the Riesling achieve this sort of delicate power. Scents and flavors of blossom, citric and stone fruits combine in a gorgeous display. It's bright, lip-smacking and beautifully balanced.'
The 2008 Riesling does have a good dose of SO2. As mentioned in the Pinot Grigio notes above, you may easily reduce acid by moving the juice off the cream of tarter. You may also isolate a portion of the juice and completely deacidify it. Blend the acid reduced wine back into the total batch. Keep a good acid vibrancy in the wine without a bunch of residual sugar. There should be no malolactic, use of lysozyme is helpful.
Recommended Yeast: 71B; DGI 228; Uvaferm SVG; R2; R-HST
White Riesling Vineyard Information
2007 Columbia Gorge Mountain White Riesling
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Grape Code: 07CGWR / Freezer Code: 521
Harvested with a touch of botrytis on 10/25/07. 100 ppm SO2 added at processing. For residual sugar finish, re-freeze 2 liters of clarified juice (with SO2 & bentonite added) per 20 liters for muté. Add yeast starter using VL1 or Premier Cuveé yeast. (Use Steinberg yeast for residual sugar.) Ferment cool. Add yeast food after start of ferment & 12° brix. No malolactic, no oak flavoring. Make lean and clean. Consider lysozyme addition to inhibit ML. A slow fermentor, raise temperature for completion. Obtain accurate pH. Add SO2 based on pH of finished wine. Maintain SO2 level after sugar fermentation. Fine with bentonite at 2 grams per gallon 6 weeks before bottling. Finish with residual sugar muté. Bottle as sterile as possible, SO2 and potassium sorbate assist in stabilizing.
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Availability: Frozen 5.25 gallon pails in Richmond CA
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2006 Columbia Gorge Mountain White Riesling
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Undwerood, Columbia Gorge WA
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Grape Code: 06CGWR / Freezer Code: 332
Harvested with 5% botrytis 10/28/06. Small amount of SO2 added at processing. For residual sugar finish, re-freeze 2 liters of clarified juice (w/ SO2 and bentonite added) for muté. Add yeast food and yeast starter using VL1 or Premier Cuveé yeast. (Use Steinberg yeast for residual sugar.) Ferment cool. No Malolactic, no oak flavoring. Make lean and clean. Consider lysosyme addition to inhibit ML. Maintain SO2 level after sugar fermentation. A slow fermentor, raise temperature for completion. Obtain accurate pH. Add SO2 based on pH of finished wine. Fine with bentonite at 2 grams per gallon 6 weeks before bottling. Finish with residual sugar muté. Bottle as sterile as possible.
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Columbia Gorge White Riesling
- Region: Underwood Mountain WA, Columbia River Gorge AVA
- Age: Planted 2000.
- Irrigation: Drip irrigated on steep east slope 1000' Underwood Mountain, deep volcanic soils
- Trellis: Vertical trellis, severe terracing on volcanic sandy/loam
- Late NW harvest.
- Small berries, usually clean with sharp acidity and low pH, may require acid reduction or residual sugar, vivid Riesling character.
- 2+ tons / acre
- Premium vineyard & grapes
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2007 Yakima Valley White Riesling
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Grape Code: 07YVWR / Freezer Code: 529
Harvested with 10-15% botrytis on 11/9/07. 100 ppm SO2 added after pressing. For residual sugar finish, re-freeze 2-3 liters of clarified juice per 20 liters (add SO2 and bentonite to the muté prior to freezing.) Add yeast starter using VL1, 58W3 or Premier Cuveé for dry finish. Use Steinberg yeast for residual sugar / muté finish. Add yeast food at start of fermentation and at 12 brix. Ferment cool. No malolactic, no oak. Recommend finishing with residual sugar. Consider lysozyme addition to inhibit ML. A slow fermentor, raise temperature for completion. Obtain accurate pH. Add SO2 based on pH of finised wine - approximately 40 ppm. Fine with bentonite (2 grams per gallon) 5-6 weeks prior to bottling. May require acidification to balance sweetness. Possibly too much alcohol if fermented dry without sweetening.
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Availability: Frozen 5.25 gallon pails in Richmond CA
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Yakima Valley White Riesling
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2007 Underwood Mountain White Riesling
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Grape Code: 07UMWR / Freezer Code: 538
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Availability: Frozen 5.25 gallon pails in Richmond CA
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Underwood Mountain White Riesling
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