A mild wet winter led to a cool wet spring. With bud break at a near normal pace we headed into June with yet more rain. July and August really heated up with temperatures over 100°F and smoky skies. September revealed ideal conditions for a beautiful uneventful harvest. All of the fruit for the 2018 Riesling was sourced from the Bacchus Vineyard located near Pasco, WA on southwest-facing hillsides above the Columbia River. After harvest, the grapes were whole-cluster pressed and the juice was allowed to settle at 50F before racking off the solids. We inoculated with a Riesling-specific yeast and fermented the juice at a relatively cool temperature. Fermentation was stopped to soften the wine’s crisp acidity.