This wine retails for $16.50 through the winery. We tried this comped bottle as part of the Tweet and Taste Michigan - search #ttmi on Twitter and check out all the tweets! During the Tweet and Taste I was not on my A game for an array of reasons we'll avoid here, so by all means check that out, but you may be better off ignoring the comments from @thewineauxs.
Spicy apricot hits me immediately on the nose, with some slightly unripe golden apple, maybe even apple blossom. Apple flavored herbal tea comes to mind.
So, when I read "Dry Riesling" I admit the occasional eyeroll, but I'll be damned, this s.o.b. is dry. Lots of acid, fruit and floral notes, but very little - if any - sugar. The fruit is slightly unripe with pear, apple, maybe even green grape. There's a definite petrol quality - the sort of thing you'd expect in a much pricier Riesling, and a funky kind of asparagus thing. The mouthfeel is slightly viscous, but the acid creates a good pucker that makes it barely noticeable. Everything here comes together nicely.
Lengthy finish - unripe stone fruit, peaches mostly. You know, it's kind of like if you take a peach, squeeze out all the juice and somehow remove the sugar - the way back end of the finish has this pungent dry peach thing that, lame as it sounds, is somewhat exciting.
I am digging this one a lot. My advice - and the consensus of many people on the Twitter feed - is let this one warm up a bit before drinking. This bottle has been out of the fridge for a full two hours and can be be described as "cool" and I think it's at its finest point. I originally gave this one an 88, but after it warmed up it completely elevated to a new level.
Though this review was not done blind and the bottle was comped, my opinion has not been consciously swayed. That being said, I'm not afraid to say a crappy wine is just that - this is solid.
Score: 91* *not blind