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2005 Arrowood Select Late Harvest White Riesling, Saralee's Vineyard (375 mL)


Arrowood Select Late Harvest White Riesling, <em>Saralee's Vineyard</em> Receive a 10% discount on orders of 6-11 bottles, and 15% on 12 or more bottles. Members of our First in Line club receive 20% off on any order.

Acclaim
93 Points - Robert Parker, Jr., Wine Advocate, #168 December 2006

Winemaker's Notes
Late Harvest Riesling is one of winedom's most hedonistic treats. Our 2005 is bursting with ripe apricots and peaches in the nose and on the palate. The texture is rich, thick and luscious. The ample residual sugar is supported by firm acids and vivid flavors. While drinking beautifully in its youth, this wine will age well into the next decade.

Our 2005 Select Late Harvest Riesling comes from a one-acre block planted in 1997 in the Russian River appellation. Cool temperatures and morning fog from the nearby Pacific Ocean promote the development of Botrytis cinerea, or "noble rot," in the vineyards. This beneficial mold shrivels the grapes, concentrating sugars and intensifying the flavors. To maintain the pure fruit character of the grapes, we fermented and aged the wine in stainless steel and prevented the start of malolactic fermentation.

In addition to being wonderful people, Rich and Saralee Kunde are among the finest grape growers in California. They own more than 500 acres of prime Sonoma County vineyards spread over six separate sites. Their nursery and vineyards boast an extraordinary collection of varieties (16 wine grapes, 17 table grapes), clones (75+) and rootstocks. Since its first harvest 18 years ago, Saralee's Vineyard has been one of Richard's favorite sources for fruit.


Varietal: 100% White Riesling
Appellation: Sonoma County
Viticultural Area/Vineyard: Russian River - Saralee's Vineyard
Harvest Date: October 28, 2005
Average Sugar at Harvest: 33° Brix
Average pH (Harvest/Bottling): 3.3/3.4
Average Total Acid (Harvest/Bottling): .73g per 100ml/.75g per 100ml
Fermentation/Aging: 100% stainless steel fermentation; primary fermentation arrested prior to completion to preserve natural aromas and flavors
Alcohol by Volume: 10.5%
Residual Sugar: 12.1g per 100ml
Release Date: Winter 2007
Total Production: 42 cases


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