Thomas Houseman’s approach with this project in Carlton, Ore., is simple. “When given old vines, one makes wines,” and these plantings date more than 30 years. And since he drink dry Riesling, this is the style he works with. The nose brings huge clove, lychee, pineapple and honeycomb aromas along with orchard fruit such as peach, apricot and pear. However, its approach is dry and crisp with Granny Smith apple, Asian pear, bringing a dash of spritzy acidity and a finish of river rock. Houseman ferments the base to dry, then adjusts to 0.89% residual sugar by adding a reserve with a sweet profile. That leads him to preferred pairings with Southeast Asian and Indian cuisine as well as char-grilled oysters and vegetarian hotdogs with potato chips.
Production: 880 cases