It took the über-talented Lynn Penner-Ash years to convince her husband, Ron, that folks in Oregon can now appreciate a dry Riesling, which explains why it’s been more than a decade since she’s crafted one in the serious style that suits her. The nose is both auster and fascinating with lemon chiffon, jasmine, peach blossom and a pinch of Thai basil. Its palate is focused on sensations of slate, lime, lemon and celery seed with piercing acidity on the midpalate and apricot skin bitterness in the finish. The statistics work out to a pH of 2.94, total acidity of 8.4 and residual sugar of 1.1% In the past, she raved about an unusual pairing of Riesling with smoked, cured and slow-roasted pork belly. At her home, she serves it with Easter ham with Penner-Ash Riesling and Mustard.
Production: 450 cases