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Organic Dry Riesling, 2018
Shipped and sold by Sperling Vineyards
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BC VQA Okanagan Valley
2018 was an exception year for Riesling so we decided to show it two ways. The DRY version is a mouthful of WOW. Wrapped in our Vision label, you know you can enjoy now or cellar this distinctive wine.
Our feet make quiet crunching sounds as we trod down the baked, warm earth path. All around us, the arrowleaf balsamroot flowers wave in the sun, hinting at the movement of the silent wind. I grab a crisp yellow apple from my pack, and we sit on the cliff edge, sharing pieces of the apple and looking across the wide Okanagan Valley.
Pair with fennel and apple pork sausage and a spring greens salad. Enjoy with hearty white fish and pink meats.
Residual Sugar: 6.1 g/L
Wow, how good is this. The Dry Riesling is a new release by winemaker Ann Sperling, the current caretaker of the family property first settled in Kelowna's Mission District over 150 years ago. It was bottled under the avant grade Vision Series, and it's organic and biodynamic, from old vines planted in 1978. The nose and the attack are fresh with a strong lemon-lime pith character and a textural mouthfeel from skin contact before fermentation. The wine is otherwise electric with that identifiable BC savoury scrub scent. It shouts for food. Dry, taut, and stylish, this wine is for riesling sophisticates. After soaking the stemmed grapes on their skins, they used the free-run juice for the Old Vines Riesling and took the juice closer to the skins for the dry version.
The 2018 vintage was featured in November's Wine Club package, 2021.
Geographical Indication: BC VQA Okanagan Valley
Vineyard: Estate vineyard
Residual Sugar: 6.1 g/L
Cases Produced: 202
Appearance: Clear, bright. Pale gold colour.
Nose: Green apple, pear, lime, hint of honey and peach.
Palate: Medium acid, medium body. Green apple, lemon, peach, minerality.
Quality: Very Good+ / Outstanding. 89 - 90 points.
Food Pairing: Honey and lemon-glazed rack of lamb, bacon-wrapped chicken tenders, goat cheese and sundried tomato ravioli, crab enchiladas with green pepper sauce, and fried tempeh with peanut sauce.
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