ENTER CODE:  6SAVES2 save $2 on the purchase of 6 bottles

Dry Riesling is their flagship wine, and the main demonstration of what Lahoma Vineyard is capable of. An opulent style thanks to the sandstone that underlays our site and the ripeness the Riesling is able to achieve, we work in the cellar to complement this richness with a backbone from cold soaking and slow fermentation. This is what Riesling is all about: enjoyable straight away, but imminently age-worthy

In the Vineyard: A true “Lahoma Vineyard” wine, this wine hails from our three favorite hills for Dry Riesling on the farm.  Primarily based around a unique east-west planting known as ‘The Long Rows’, the row orientation of this block results in better air drainage straight down the slope and a brighter fruit character later into harvest.  The following day small harvests from  the Pentecostal Block and The Knoll were also included for palate weight and depth.

In the Cellar: Three to five days cold soaking on the crushed skins prior to being pressed off, for the purpose of expressing every bit of ripeness and texture in the full grape berry.  The juice was fermented in a mix of neutral barriques and small tanks, using both wild yeast Epernay II, RHST, and , as a way to bring multiple structural layers into the wine.  Fermentations were smooth and lasted two to three months on average, after which the wine was allowed to rest on the lees until February 2026.  The wine was then racked off lees, pad filtered, and bottled. 

Winery Tasting Notes: Smokey meyer lemon explodes from the glass, with peach blossom and tropical undertones.  This leads to a dry and structured midpalate that overlays pomelo with pistachio cream before a long and rich finish.

Technical Data

Practicing Sustainable
100% Riesling
Lahoma Vineyard (Seneca Lake AVA)
Sourced primarily from the Long Rows block of Lahoma, with smaller quantities from the Pentecostal Block and The Knoll
Harvested October 10th & November 5th, 2025
Three to five days cold soak on crushed skins prior to being pressed
Combination of wild yeast and Epernay II yeast
2-month fermented in a mix of neutral barriques and stainless-steel tanks
Rested on the lees until February 2026 before being racked, filtered, and bottled
4 g/L R.S.
2000 cases produced
12.8% abv 

95 pts JS (Stuart Pigott)
"Closer to a German Spatlese than a Kabinett, this frankly off-dry and super-juicy wine is seductive and refreshing. Packed with stone fruit, Mandarin orange and papaya aromas. Behind all this charm is an impressive structure and mouthwatering freshness. Long, very clean finish with plenty of stony minerality. Drink or hold. Screw cap."