In 2011, just over two tons of Riesling grapes were sourced from the rockiest, westernmost section of Lazy River Vineyard in the Yamhill-Carlton AVA, owned by Ned and Kirsten Lumpkin.
From vineyard to bottling, the wine was made with a focus on wine quality to the exclusion of all else. Meredith crafted, with intention and care at each step of the process, a Mosel-style, crisp, mineral Riesling.
Due to the gravelly soil, the Riesling matured in loose, open clusters with low mold pressure in a vintage riddled with concerns over Botrytis. The fruit was harvested on the 8th of November at 19.3 Brix. It underwent a cool, month-long fermentation in stainless steel drums.
The finished wine is 10.5% alcohol with 1.2% residual sugar and a pH of 2.95. Release is planned for May 2012.