Bedrock Wine Co.
Wirz Vineyard Riesling
Cienega Valley, Central Coast, California, USA
Electric. Tart lime and tangerine, wet stone, mint.
Electric. Tart lime and tangerine, wet stone, mint.
Jul 21st, 2024
Tasty. Thought maybe could call this blind. Like @Cathy Corison said, touch of botrytis?
Tasty. Thought maybe could call this blind. Like @Cathy Corison said, touch of botrytis?
Aug 11th, 2022
Korean delivery’s best friend
Korean delivery’s best friend
Mar 22nd, 2019
2017 Bedrock Riesling from Cienega Valley AVA. Planted in 1963 and dry-farmed. Apparently it’s the second oldest riesling vineyard in California. “Own-rooted in decomposed granite and limestone lovingly tended by the magnificently mustached Pat Wirz,” according to Morgan Twain-Peterson MW. Loaded with flavor. Lime oil and granny smiths with a hint of honey, and lots of rocks. A steal at $25.
2017 Bedrock Riesling from Cienega Valley AVA. Planted in 1963 and dry-farmed. Apparently it’s the second oldest riesling vineyard in California. “Own-rooted in decomposed granite and limestone lovingly tended by the magnificently mustached Pat Wirz,” according to Morgan Twain-Peterson MW. Loaded with flavor. Lime oil and granny smiths with a hint of honey, and lots of rocks. A steal at $25.
Dec 17th, 2018
Beeswax, baked apples, white flowers. Golden color. Barest hint of diesel. Broad mouthfeel. Touch of Botrytis?
Beeswax, baked apples, white flowers. Golden color. Barest hint of diesel. Broad mouthfeel. Touch of Botrytis?
1 person found it helpfulSep 3rd, 2021
Aromas of citrus flowers, lemongrass and faint lighter fluid; lime, lemon, with juicy and saliva building acidity. I feel like the wood influence helped the acids from getting too crazy in it's youth. I can't wait to try the second bottle years from now. Fruit from the second oldest known Riesling vineyard in CA, planted in 1963. Granite and limestone soils...that are unmistakably present in the wine, in both the nose and mouth feel. Own rooted, cared and tended to by Pat Wirz. Morgan used indigenous yeasts and aged it partly in neutral french oak casks. 13.5% ABV.
Aromas of citrus flowers, lemongrass and faint lighter fluid; lime, lemon, with juicy and saliva building acidity. I feel like the wood influence helped the acids from getting too crazy in it's youth. I can't wait to try the second bottle years from now. Fruit from the second oldest known Riesling vineyard in CA, planted in 1963. Granite and limestone soils...that are unmistakably present in the wine, in both the nose and mouth feel. Own rooted, cared and tended to by Pat Wirz. Morgan used indigenous yeasts and aged it partly in neutral french oak casks. 13.5% ABV.
Jun 20th, 2017
Favorite vintage yet from @bedrockwineco ! Dry, beautiful varietal fruit and hinting petrol notes that will likely emerge more with time.
Favorite vintage yet from @bedrockwineco ! Dry, beautiful varietal fruit and hinting petrol notes that will likely emerge more with time.
Jun 1st, 2017Great depth n texture. Just enough round fruit upfront to complement the long bright finish. #yumm
Great depth n texture. Just enough round fruit upfront to complement the long bright finish. #yumm
Apr 6th, 2017Pours a pale green yellow color with lifted apricot, almond skin, wet stone, floral and lemon aromas. On the palate it's medium-bodied, and dry with ample fruit nicely balanced with bright lemony acidity, and
apricot, white peach, lemon, and lime flavors underscored with minerality, and a lingering lip-smacking finish.
From a vineyard planted in 1963, which has a little Sylvaner interplanted in it, which the owner Pat Wirz calls by the name indigenous to California “Franken Riesling.” The wine was fermented with native yeast in a neutral oak upright tank and aged for 6 months on lees prior to bottling
According to Morgan Twain-Peterson..."More Heiligenstein than Graacher Himmelriech, more Riquevillean than Sharzhofian...not sure what all that means, but it's wonderful!
Pours a pale green yellow color with lifted apricot, almond skin, wet stone, floral and lemon aromas. On the palate it's medium-bodied, and dry with ample fruit nicely balanced with bright lemony acidity, and
apricot, white peach, lemon, and lime flavors underscored with minerality, and a lingering lip-smacking finish.
From a vineyard planted in 1963, which has a little Sylvaner interplanted in it, which the owner Pat Wirz calls by the name indigenous to California “Franken Riesling.” The wine was fermented with native yeast in a neutral oak upright tank and aged for 6 months on lees prior to bottling
According to Morgan Twain-Peterson..."More Heiligenstein than Graacher Himmelriech, more Riquevillean than Sharzhofian...not sure what all that means, but it's wonderful!