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2016 Riesling Contact

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2016 Riesling Contact
2016 Riesling Contact

Price: $40
Founder's & Collector's Clubs: $30
Case Club: $32
Connoisseur's Club: $34

Orange wines are white wines made with extended contact time with grape skin which contain color pigment, phenols and tannins resulting in an orange-golden pigmentation.

Tasting notes

Caramelized peaches, flower petals, anise and raw baking spices. Swirling brings up white tea, brioche and ginger. The palate has an intriguing combination of weight and structure not typically found in a white wine, with pithy stone fruits and hint of citrus crème brulee. - Aryn Morell

Production notes

Sourced from Lawrence Vineyards, harvested September 2016. Made with extended contact time with grape skins, aged 12 months in a new French oak 500L, 11 months in neutral French oak.

Fermented in a new French oak 500L with 45lbs of fruit. Kept on the skins for 12 months before racking away from the fruit and into used 225L French oak barrels. This is the second time we’ve made this modified orange wine and we will continue to make it in certain vintages where botrytis levels are low and the fruit is perfectly intact. Expect this to age for an extremely long period of time 20-40 years, while continuing to evolve into an enormously complex and unique Riesling.

Download Wine Notes
Varietal Composition100% Riesling
AppellationRoyal Slope
VineyardLawrence Vineyards
Aging20 - 40 years
Residual Sugar2.1 g/L
Wine Styleorange wine
Volume750 ml

"Bright green-tinged yellow. Pungent scents of lemon and lime zest, minerals and more exotic orange blossom. Rich but dry, boasting a lovely supple texture to its exotic fruit flavors lifted by flowers and piquant green apple. This seriously dense, thick wine is driven by a saline element and huge acidity. It's also extremely long but not phenolically rough, finishing with a repeating flavor of orange zest. Morell makes this wine with extended skin contact, then presses the juice into barrels for the fermentation. - Steven Tanzer/Vinous

88 - Wine Advocate


Medium straw-yellow in color due to extended skin contact, the 2016 Riesling Contact has a reticent nose of white flower blossoms, hints of petrol, lime candy and grilled peaches, showing an open-knit expression. The wine is dry and has the slightest kiss of sweetness, with about two grams per liter of residual sugar. Medium-bodied, the wine shows an impressive weight, but the focus has been cut short. While it's texturally pleasing, the Riesling doesn't flow like a Rolodex of flavors, cascading one after another. The wine lingers with a soft nuttiness and white tea spices on the thoughtful finish.

Gård Vintners is 100% estate grown sustainably at Lawrence Vineyards in the Royal Slope AVA. Lawrence Vineyards features seven distinct vineyard sites with elevations ranging 930 feet to 1,675 feet. The combination of elevation and south-facing slope provides a great framework for grape production, while the diversity of the seven locations delivers a high level of complexity to Gård wines. Lawrence Vineyards is certified sustainable by

Winemaker Aryn Morell, a Washington native, honed his skills in Napa Valley working with some of the country’s most notable producers, including Silver Oak, Joseph Phelps, Quintessa, Husic, Chimney Rock, Chappellet, Stags Leap and countless others in winemaking and the chemical engineering of wine as part of a consulting company for which he worked.

Aryn joined the Gard team as head winemaker in 2011, and spends considerable time in the winery’s estate vineyard with Josh Lawrence, Gard founder and viticulturist.  With an uncompromising attention to detail, Aryn carefully crafts Gard wines with an eye toward the unique expression of terroir of the estate vineyard, and earns frequent accolades and high acclaim for his wines.

In 2014, Aryn and Gard founders Josh and Lisa Lawrence launched a winemaking facility in Walla Walla, M&L Production, where all the Gård wines are produced, bottled and aged. Aryn also makes wine for Matthews Estate, Tenor, Alleromb and Mullan Road, a Washington project for Cakebread Cellars of California.

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