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2016 Smith-Madrone Spring Mountain District Riesling

SKU #1452717 95 points Wine Enthusiast

Outer quote mark Opening with a lovely mix of apricot, green apple and petrol, this wine offers enviable structure, complexity and balance. Lush on the midpalate, it never loses focus, retaining mineral-like stoniness and linear, fresh acidity. *Editors' Choice* (VB) Inner quote mark (12/2019)

91 points James Suckling

Outer quote mark Grapefruit, kiwi fruit, fresh cloves, spices and smoke are the main attraction on the nose. A tangy core of stone and green fruit is supported by crunchy acidity on the palate, which is medium-to full-bodied and delicious. Inner quote mark (5/2019)

90 points Jeb Dunnuck

Outer quote mark Lots of classic lychee, lime, and white grapefruit notes emerge from the 2016 Riesling, which is medium-bodied and has a kiss of sweetness, balancing acidity, and a great finish. This beautiful, outstanding Riesling is going to age nicely for at least a decade. Inner quote mark (1/2021)

K&L Notes

High above the Napa Valley floor, Smith-Madrone has made dry, and dry-farmed, Riesling from their Spring Mountain vineyard for over 30 years. It's one of the most-referenced Rieslings in the West Coast—and seems to keep getting better! In 2019, the winery picked up an importer in Germany and Austria.


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Price: $29.95

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Hollywood: 27
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Product Reviews:

By: James Knight | K&L Staff Member | Review Date: 1/4/2020 | Send Email
This dry Riesling hits the "sweet spot" for me — but it's well within the "dry" category at just 0.68% residual sugar with a pH of 3.04. I love the Pewsey Vale Museum Reserve Riesling from Eden Valley, South Australia, but it's unfortunately the rare season that the store stocks this classic, lime and toasted honeycomb scented wine. The 2016 Smith-Madrone, which I'm told winemaker Stu Smith is particularly proud of, and which is their current release, mind you, is a ringer for that delicious Aussie Riesling combination of heady aroma and crisp, refreshing finish. What are these bottles still doing here?

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