Wines
2006 Riesling
The grapes came from the Neufeld Vineyard (Palatine Hills) in Niagara-on-the-Lake and were harvested on October 10, 2006. I bought 60L of pressed-juice, enough for about 6 cases of finished wine.
Due to the soil conditions of the winery (mostly clay, with less limestone than up on the Bench), I fermented with 1/3rd BA11 yeast and 2/3rds R2 in order to lift the aromatics as much as possible. Fermentation lasted 21 days, and finished dry. The wine was then aged for 9 months in glass and then bottled.
High acidity and about 1 - 2% residual sugar keeps the wine pleasantly balanced and typical of Riesling from this region.
Related Blog Entries
- Buying bottles and tasting whites (Aug 25, 2007)
- Filtering the 2006 Riesling (Jan 08, 2007)
- 2006 Riesling, started cold stabalization (Dec 08, 2006)
- 2006 Riesling & Gewurzt, Fermentation complete and wine racked (Nov 17, 2006)
- Niagara narrowly misses the snow & an update on my Riesling (Oct 13, 2006)
The grapes came from the Neufeld Vineyard (Palatine Hills) in Niagara-on-the-Lake and were harvested on October 10, 2006. I bought 60L of pressed-juice, enough for about 6 cases of finished wine.
Due to the soil conditions of the winery (mostly clay, with less limestone than up on the Bench), I fermented with 1/3rd BA11 yeast and 2/3rds R2 in order to lift the aromatics as much as possible. Fermentation lasted 21 days, and finished dry. The wine was then aged for 9 months in glass and then bottled.
High acidity and about 1 - 2% residual sugar keeps the wine pleasantly balanced and typical of Riesling from this region.
- Buying bottles and tasting whites (Aug 25, 2007)
- Filtering the 2006 Riesling (Jan 08, 2007)
- 2006 Riesling, started cold stabalization (Dec 08, 2006)
- 2006 Riesling & Gewurzt, Fermentation complete and wine racked (Nov 17, 2006)
- Niagara narrowly misses the snow & an update on my Riesling (Oct 13, 2006)