Peninsula Cellars 2005 Semi Dry Riesling

Vineyard Notes:
This vintage gave an array of complex aromas and flavors with excellent acidity to the Rieslings. This wine is blended from 3 vineyards. Each contributed a distinct profile to the wine.

Winemaking Notes:
Each vineyard was fermented separately. The juice fermented for four weeks at cool temperatures. Once the sugar reached a balance point with the acids, the temperature was dropped to 30C. This stopped the yeast and gave a wine with average 2.3% residual sugar.

Tasting Notes:
The Dohm vineyard produced lovely acidity. The Manigold was fermented with a yeast that accents the passion fruit/guava flavors. 7th Hill vineyard had the classic per fume of peach blossoms.

Food Pairings:
This wine is going to age very well. It has layers of complexity that will be revealed over the next several months. It pairs with moderately spiced foods like pad thai and yellow curry. It also balances creamy white sauces. Recommended: Caramelized onion, goat cheese, olive pizza.

Technical Notes:

Vineyards:	Manigold, 7th Hill, Dohm
Appellation:	Old Mission Peninsula
Harvest Dates:	October 3, 11, 15
Brix at harvest:	avg. 20
Aging:	100 % Stainless Steel
Bottling date:	June 20 and 21, 2006
Alcohol:	10%
Titratable Acid:	8 g/L
Residual Sugar:	23 g/L
pH:	3.01
Cases Produced:	1300