Uber Riesling, Day 2…

April 18th, 2010 | Posted by Kirk

Day 2 of the Riesling and following a brief period of cold settling (10C) I have racked the clear-ish juice over to a new tank to begin fermentation. All the lees were discarded. Back on Day 1 the hand harveted Waipara fruit was whole bunch pressed and the press stopped at a maximum of 1.2 bar to retain only the best juice. No enzymes were used and only the smallest amount of sulphur as the grapes were in near ideal condition. The juice was  otherwise not protected from oxygen and was allowed to brown as it settled – its good for it in the long run…