THE GROWING SEASON:
2007 was an unpredictable year as it was one of the
cooler years we've had in the past eight years. June was warm with
minimal rain, July very cool and August was a cool cloudy month
with some moisture. Then September set in as one of the wettest in
a ten year history. Many people commented that 2007 will be a real
winemakers' year as the weather is going to really make them work
with chemistries that they have not had to work so hard at for the
past decades.
VINIFICATION:
All the grapes used in this wine were destemmed, crushed, and
immediately pressed. The juice was then moved to temperature
controlled stainless steel fermentation tanks and inoculated with
Prisse de Mousse yeast. The ability to control the cool
fermentation temperature during the next two months was critically
important for enhancing the finished wines' delicate aromas and
flavors. After eight weeks at 52 degrees F., the fermentation was
stopped with 3% residual sweetness in the finished wine.
TASTING NOTES:
This semi-sweet, Spatlese-style Riesling exhibits aromas of
honeysuckle and pear followed by a crisp apple-like flavors
accented by honey and floral notes.
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RESIDUAL SUGAR:
3%
TOTAL ACIDITY:
8.2 g/L
PH:
2.81
ALCOHOL %:
11% by vol.
PRODUCTION:
1400 cases
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