Sperling Vineyards Old Vines Riesling 2016

Craig Haynes rated this wine as 92/100 with the following review:

There are no bumps on the road on this sensory journey.

In my glass, captivating, expressive aromas of ripe apple, citrus slices, pretty petrol, and crushed salt mingle nicely with vivid citrusy flavours - especially ripe grapefruit- stone fruit and big doses of honey.

This vegan and gluten-free Riesling is from British Columbia Canada’s Okanagan Valley appellation. For me, it feels medium bodied, off dry, velvety, round, with crisp acidity and a lovely lingering finish. In my book, the piece to resistance is its aromatic profile. Enjoy.

I’ll serve this with spicy shrimp or sweet and sour pork.

Reviewed June 2022

Jennifer Havers rated this wine as 92/100 with the following review:

Stunning! This wine has an explosion of vibrant fruit, crisp minerality and mouthwatering acidity. Aromas of green apple, lime, and nectarine with strong notes of stony minerality. Dry, mouthwatering, bright acidity, and crisp, vibrant fruit, balanced nicely between ripe and tart. Everything works together so nicely. Enjoy this with rich west coast oysters.

Deborah Podurgiel WSET IV Candidate rated this wine as 95/100 with the following review:

Old Vines Riesling 2016 from Sperling Vineyards is definitely a “Labour of Love”. Wow! Such a beautifully put together and different Riesling. First off, it is just dry at 10.4 g/l residual sugar but it tastes bone-dry with balanced laser-precision acidity. This IS the winery’s jewel and flagship and released only after it has already spent two years in bottle.

Fresh on the nose with yellow apple, apricot, mandarin orange aromas, on the palate it is medium-bodied and crisp with a beautiful chalky minerality, bright citrus, subtle apricot, white almond nut flavours and a clean and zesty, flinty, long mineral finish.

The estate, organically and biodynamically grown Riesling grapes were hand-harvested in the cool of late-fall, bunch sorted, destemmed with up to a six-hour cold soak, then gently-pressed and cool-fermented with non-aromatic and wild yeasts in stainless steel. The winery suggests the wine can age from 7 to 10 years. So, drink or hold, but I can tell you It’s not going to last that long here! Chill and enjoy on its own or pour with pan-fried almond-crusted walleye filets. Tasted November 2020.