This vineyard, planted in 1954, is a dry-farmed field blend of predominantly Riesling mixed with Sylvaner, Colombard, Gewurztraminer and Trousseau Gris, as well as a small portion of unidentified vines. The Heinstein vineyard was rescued by a small group of winemakers to prevent these old vines from being ripped up. Organic farming in fluffy, white volcanic soils. Whole cluster pressed and fermented using native yeasts in stainless steel before aging in neutral French oak for 10 months.
Aromas of orange oil and honeysuckle give way to flavors of salted marcona almonds and lavender.
