Chateau Ste. Michelle & Dr. Loosen Eroica Riesling
$104.53 / case(6)
”launched in 1999 eroica is a labor of love for two of the world’s great riesling producers. One from the old world dr. Loosen estate of germany and the other from the new world chateau ste. Michelle of washington state. An intermingling of old and new world philosophies and techniques enables the crafting an of extraordinary riesling from washington state grapes. Named for beethoven’s third symphony eroica refl ects not only its variety and site but also its heritage: bold and forward from its washington roots elegant and refi ned from german inspiration. Tasting notes ” eroica riesling offers sweet lime and mandarin orange aromas with subtle mineral notes. The mouth-watering acidity is beautifully balanced by fl avorful washington riesling fruit. Eroica is a blended statement of the fi nest riesling vineyards in the state. To achieve our eroica style we strive for bright fruit with crisp acidity and enhanced mineralilty.” – bob bertheau winemaker vintage 2014 in eastern washington was one of the warmest seasons in decades. The ripening period in september cooled to more typical weather for the region. In october temperatures rose again to one of the warmest october months on record. Overall 2014 was an ideal growing season with excellent ripening for all varieties. V i n e y a r d s eroica begins in the vineyard with ernst loosen and chateau ste. Michelle winemaker bob bertheau collaborating on site selection irrigation management crop levels and canopy management. They work with vineyard managers to adjust yields and manage fruit exposure to prolong the ripening season for added fl avor development of these cooler climate vineyards. Evergreen vineyard in the ancient lakes ava provided the backbone for the 2014 blend. Zillah ranch and whiskey canyon vineyards in the yakima valley also contributed to the blend. Winemaking to protect fl avor intensity grapes were harvested at night when the vineyard temperatures were coldest. Berries went direct to press avoiding the possible loss of freshness caused by a crusher/destemmer. A cool fermentation created a seamless integration of fruit sugar and acid. Fruit-driven yeasts with slower fermentation rates were used to slow down fermentation and heighten fruit flavors. Ernst loosen and bob bertheau considered dozens of small lots each refl ecting a slight difference in character depending on where the grapes were grown resulting in the complexity of the final blend. ” – chateau ste. Michelle & dr. Loosen
|wine spectator||rating: 90||vintage: 2014|
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