Today we moved all of our 2016 Riesling juice out of the freezer to begin to thaw. After it reaches something around 33 degrees F we will begin processing it to be used to backsweeten our 2016 Riesling wines. we make 3 Rieslings. A dry which we call “Riesling”, a semisweet we call “Country Riesling” and a sweet called “Kate”. We hope to have them on the shelf sometime in mid to late February. The Juice will be strained, clarified and filtered prior to adding back to the wine. Our Estate grown Riesling was exceptional for the 2016 vintage with one of the best years to date for this varietal. Stay tuned for updates on the release of this vintage.