Winemaker, Philip Zorn, conducted the fermentation for the 1999 Riesling entirely in stainless steel tanks. The fermentation was arrested at 2.1% residual sugar by refrigeration and filtration. Night harvesting at 21º Brix and Philips pressing technique have contributed to the intense fruit flavors present. Honeysuckle and peach perfume dominate the aromas, and flavors of tangerine fill the mouth. The finish is crisp with lingering notes of pineapple and apricot. This Mosel style wine is 100% Rie...