Airfield Estates Late Harvest Riesling

Riesling grapes were stored at 0°F for seven weeks, allowing them to freeze completely and concentrate their sugars. After three days of slow pressing, the juice volume was low but of exceptional quality. The juice was settled and clean racked before being inoculated with a special yeast for dessert wines and fermented at 58°F. This slow, cool fermentation preserved tropical fruit flavors and stopped early, retaining natural sweetness. Post-fermentation, the wine was stirred on the lees twice a month for two months, enhancing its roundness and texture, resulting in a luscious, balanced dessert wine.