At the top of Lone Star Vineyard, planted to high density on devigorated rootstock, our Riesling soaks up the morning Eola-Amity Hills sunshine with fervor. The grapes were chilled overnight then tumbled in our press, where it then spent the evening soaking upon itself before pressing the next day. After a few days of settling, the juice was racked to our oldest neutral oak barrels for long, cool fermentation. Left upon original lees for 16 months, we have continued to push the boundaries of texture in cool climate Riesling. Lemon pith, honey blossom, and subtle spice dance with silky texture and deep, long acidity. Break out the Carne Adobada!