This is Red Newt’s flagship Riesling, intended for everyday drinking but sufficient in complexity to reward cellaring. It is from a single block in the high-elevation, sandstone and loam dominated Lahoma vineyard. It spends three days on its skins for a touch of phenolic extraction and is allowed a spontaneous ferment. Kelby describes the style as “smoky’ and the aromatics are indeed intense with pithy, grapefruit notes.

Rich and full in the mouth with stone and exotic fruit and a hint of white pepper, with vibrant acidity and finishing dry with a hint of sweetness.
RS: 3 g/L TA: 7.1 g/L pH: 3.15 ALC: 13%