Ross picked the grapes for this wine at 22.5º Brix with 35% intentional botrytis. The result is a dry, Trocken-style Riesling where the residual sugar is more of a flowing textural element than a perceptible taste. Fermented cool in stainless steel, it is also the kind of beautifully structured, mineral-driven Riesling that will age gracefully for decades. We made just 75 cases of this dazzling wine, which comes in at a lithe and lively 12.5% alcohol. As someone who appreciates his style of Pinot Noir, I think you will love this wine. From its enticing aromas of white flowers, lychee, and lime zest to its crisp citrus entry and terroir-inspired notes of granite and wet slate, this is the kind of sophisticated and age-worthy dry Riesling I’ve always aspired to make.