Winemaking Notes
Tapanappa 2019 Eden Valley Riesling made for Tapanappa by Con Moshos, using the techniques honed at Petaluma as we worked together over the decades of the late 70’s, 80’s and 90’s.
Con selected the Bartholomeus Vineyard for this wine based on his experience at Mount Adam through the 10 years from 2005. Eden Valley Riesling also closes the circle for me as the last time I harvested Riesling from this wonderful cool region was in 1975, when I made the legendary 1975 Siegersdorf Riesling for Thomas Hardy and Sons.
Late harvested at the end of March, the Riesling fruit was vintaged in the fastidious fashion that Con and I have developed over the past 3 decades.
Only the free run juice and the very light first pressing were collected and settled to clarity over a week before fermentation was initiated. Fermentation with one of Tapanappa’s own yeast strains was slow and cool and dryness was achieved after 3 months.
The finished wine was chilled to -2°C and allowed to settle to clarity before bottling.
The wine reflects the austere granitic soil, cool climate terroir of Eden Valley and is floral and bone dry.
