Brooks’s traditional-method Riesling is fermented in stainless steel and, when dry, is cross-flow filtered and moved to its secondary fermentation in bottle. It spends a whopping 44 months en tirage.
It’s a spirited wine, ablaze with acidity and crunchy minerals. After its long repose in captivity, this genie needs a bit of air. At first it exhales a breath like wet stone and clay, but the aromas are soon joined by a sense of gingery pastry and lemon peel. Crackly and electric on the palate, the flavors are high-key: citrus notes bright and clean.
The data-curious may be surprised by the wine’s analytics: pH 2.93 and TA 8.6 g/L. Those not as curious should make note, simply, that it truly demands food. Try salads, raw fish, shellfish, and fresh goat’s milk cheese.
2016 Brooks Sparkling Riesling Willamette Valley
13% ABV | $55 (sample)