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2015 Riesling is “delicious” and more

June 7, 2018

The Nittany Epicurean takes a look at the 2015 Riesling:

Typically, my favorite riesling is made in cool climates like the Mosel region of Germany or the Finger Lakes here in New York….that is to say a riesling that shows both bracing acidity and delicate pear and citrus notes, along with harmoniously balanced residual sugar. What I’m rarely impressed with is riesling made in warm climates. Most examples I’ve tried from California, for instance, are overly ripe juice bombs that show no skill in wine making or grape growing.

That certainly wasn’t the case, however, when I enjoyed this excellent riesling from Napa: 2015 Riesling grown, produced & bottled by Smith-Madrone (St. Helena, California).

This wine is 100% riesling from Napa’s Spring Mountain District. This delicious riesling (which in a blind tasting could easily make you think it’s cool climate riesling) comes in at 12.6% ABV and 0.68% residual sugar.

The wine showed a pale straw color. Pear, apple, lemon, slate and whiffs of petrol each arrived on a nose that slowly developed as the wine opened up. Pear, apple, lemon curd, slate and hints of stone fruit followed on the palate where the pear and apple met the ripe citrus and stone fruit on the finish. The wine exhibited great acidity and minerality, along with good structure and length. This wine would do well as an aperitif on a warm afternoon and would pair nicely with a Thai green curry.

http://nittanyepicurean.blogspot.com/2018/06/2015-smith-madrone-riesling.html

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