My 2012 Riesling

2012RieslingLbl.jpg

I just bottled this a few days ago and thought I'd share, as I'm anticipating good things.

2012 Riesling Data
Harvested 10/1/2012
13 gallons (1.5 gallons blended to another wine)
Brix 19.0
TA .885
pH 2.9
Yeast – Montrachet
No adjustments for sugar or acid were made.

Data at bottling - 5/13/2013
Vacuum filtered & de-gassed 5/10/2013
SO2 – 35 ppm
RS – 0%
pH - 3.01
ABV - 10.8%
67 Bottles

Sometimes, a wine just makes itself. This is the first time I've ever bottled a Riesling bone dry. My tastes indicated that it was quite nice without any sweetening. In German classification, this would be "Spätlese Dry". Of course this will need some bottle aging to get over bottle shock – should be ready for MOCOOL.

Way to go, Howie! And at 10.8% ABV, no less. One question: is your TA figure computed as tartrate or sulfuric acid equivalents? Either way, it looks like a winner.

Mark Lipton

[David M. Bueker]

Sounds tasty!

The TA is done by titration with 0.1N NaOH, which I believe gives results as % tartaric acid. That result was on the fresh juice. I plan on doing another titration when I open a bottle - for QA purposes, of course.

Hi Howie,
Great job on the label! Looking forward to that TA number, it would be interesting to find out the affect your cold stabilization technique has on TA and pH.

Salute

Victor - I opened a bottle last night and just did a TA titration. The TA has dropped from .885 at pressing to .65 in the bottle. The pH has gone from 2.90 to 3.01. For QA purposes, the nose is returning to proper strength and has hints of anise (licorice). The finish is long, full and viscous. I hope it ages well.

Thanks Howie! That little more than 2 g/L drop in TA is without seeding?

Salute

P.S Happy Memorial Day!

No seeding. December and the first part of January were above average temps, so I didn't get around to cold stabilizing until late February - early March. For anyone reading this who doesn't understand, seeding is a technique where cream of tartar (potassium bitartrate) is added to the wine to help precipitate the wine crystals during cold stabilization.

Howie,

This sounds like a fine wine to me. Nice to hear of it. Your stats are generally normal for this region. Are they Niagara region grapes?

After 18 years away from it, I made some 2011 Riesling and Gewurztraminer from Keuka Lake grapes. The Riesling was fabulous; the G not so much. You almost cannot screw up a Finger Lakes Riesling.

Yes, Thomas - They are from the Niagara Escarpment, NY side. Specifically from an old Friend, Don DeMaison, who owns Long Cliff Winery.

Hi Thomas,
Is this the Riesling that took “forever” to ferment? Glad to hear it came out fine, and you didn’t end up with a stuck fermentation. Sorry to hear about the G.

My Great Aunt Fanny told me it was in my blood to make wine, when my side of the family inherited my Great Grandfather’s press.

Salute

Victor:

Yes, that was the Riesling. I did have to take a little remedial action when the weather broke. Unlike in my commercial days, I was ill-equipped to handle the cold temperatures that swept through during fermentation. Was stupid not to consider that possibility.

Hey, I had an aunt Fanny too, but she never gave me any advice--only angst!