"(12.5 grams per liter residual sugar with 7.7 grams of acidity and a pH of 2.97; the fruit was picked by hand and whole cluster-pressed): Pale straw. Tangy aromas of stone and citrus fruits, dusty brown spices, minerals and honey Moderately sweet but with terrific acidity and saline minerality buffering the sugar and intensifying the fruit. A strong CO2 content gives the wine a youthful spritz. Tactile, bright Riesling with terrific retention of fruit. Grapes from Underwood Mountain in the Columbia Gorge bring more ripeness, said estate manager/winemaker Gilles Nicault, noting that the fermentation temperature did not exceed 61 degrees. - Stephen Tanzer"
- Vinous (November 2015), 91 pts