pear + riesling co-ferment
Juicy and aromatic D'Anjou pears meet bright and complex Riesling. Not too tart or too sweet, this blend is a treat, just in time for Spring.
I was excited to introduce a co-ferment of fruits grown at Pear Ridge Vineyards in the Columbia Gorge. As their name suggests, they grow Organic grapes in addition to several pear varieties, and this combination of Riesling grapes and D’Anjou pears is a unique expression of place done in a sparkling format. D’Anjou pears are juicy and aromatic, which compliments the Riesling beautifully by highlighting the pomme fruit notes indicative of the varietal.
Pear Ridge is beautifully situated along the Columbia River. They are a Certified Organic site that focuses on growing cool climate wine grapes and heirloom pears. They incorporate regenerative practices into their holistic growing approach, and also benefit from increased rainfall, requiring no additional irrigation.
The milled pears were pressed with the whole-cluster Riesling to allow for maximum extraction of juice and flavor. From the press pan, the juice was moved into a stainless steel tank, where it settled for a few days before being racked into a new tank and underwent a cold fermentation. When the wine reached 2 brix it was racked into a stainless steel pressure tank and locked down to allow CO2 to build pressure. We refer to this as the “Char-nat Method.” The wine was counter pressure bottled in house without any disgorgement.
This wine has a fresh, clean profile. Not too tart or too sweet, although a small bit of residual sugar remains. Refreshing floral aromas of jasmine and peony fill the glass, with the wine dancing across the palate. It’s undeniably juicy. The pear-ness is complimented by a subtle wildflower honey finish. Pairs well with park picnics, tender green salads, and delicate cheeses.