These conditions were perfect for a semi-dry style of Riesling. Fermentation was slow and cool, to retain all of the rich, ripe character, with flavors of grapefruit and pineapple. We stopped fermentation at about 10.5% alcohol, leaving approximately .5% residual sugar. The finished wine, while slightly sweet, is well balanced due to the high acidity of the grapes, and has developed a more tropical fruit character of pineapple than in most years.