A quick look at my wild Riesling fermenting in barrel. Its nearly fermented dry but, as is normal, has slowed right down towards the end and who knows how much longer it will take. Last years Riesling was still going in December. This has taken 10 days to date with temperatures peaking around 20C. Its at 0 Brix right now but still has well in excess of 10g/L residual sugar. Wherever it stops is wherever it stops (if I was French I would now be shrugging my shoulders and saying 'the wine decides'). At this stage it might be a special interest bottling of just this barrel or, at around 2% of the final Riesling blend, might add something special to our final 09 wine. Too early to tell yet.
Wednesday, May 20, 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment