To make our Dry Riesling, we pick our grapes relatively early (21-22.5 Brix). The Riesling juice is fermented at cold temperatures for 30 days and then aged in stainless steel tanks. We leave our dry wines sur lie (which means that we keep the wine on the yeast lees to increase the mouthfeel of the wine) post fermentation for five months and we stir the lees once or twice a week. We use no oak and no malolactic on this wine — it's as pure and unmanipulated as it gets. For our Dry Riesling, we blend 20% of German Riesling wine — selected by Johannes Selbach in the Mosel region — to 80% of our Columbia Valley Riesling. The German Riesling lends great depth and acidity, as well as low alcohol.
The wine is crisp, dry and lush with flavors of citrus, jasmine and minerals. Our Dry Riesling is endlessly versatile and harmoniously complements the world's most vibrant and flavorful cuisine — from Asian to European to a wide variety of seafood, cheeses and cold meats.
|At Pacific Rim, we’re Riesling zealots. In fact, 95% of our total production is Riesling wines. Riesling is consistently one of the fastest growing white varietals in the wine industry. Riesling simply is the most versatile, complex and food-friendly of all the noble grapes. No other varietal can be crafted to express so many different and wondrous characteristics — from bone dry with floral aromas to dessert sweet with spicy aromas.
More than any other varietal, Riesling purely expresses its terroir. And Washington’s Columbia Valley — home of Pacific Rim — provides the ideal soils and climate for growing world class Riesling. Purity is at the core of Pacific Rim’s winemaking philosophy. We exclusively use stainless steel tanks, expressing the truest character of vineyards. Our wines are fresh, vivid and elegant with delicate yet complex aromas. Riesling’s crisp, vibrant characteristics are a fresh alternative to heavier, oak-laden white wines.