Back into the fold!

Nearly four weeks without a post is far too long! Truth be told I can’t remember a busier time between work, play and life in general. The best part is that everything seems to be moving in the right direction. I am starting to buy into the cliche of “Wow… is it really May already?” I am pretty sure December was only a month ago but I’ve been wrong before. As they say, no rest for the wicked AND time flies when you’re having fun.

For those of you that received the most recent newsletter you have a bit of an inside track on the Riesling…and I do have to say that I am pure excited to be about three weeks away from the bottling date!

Putting this particular wine into the MTGA lineup has brought up some fun questions, though most conversations start with: “Is it dry?” You betcha! The next question is: “Why Riesling?” To which I usually respond: Why not Riesling? (insert sarcasm here)

It is a tough varietal to work with but that is because of the preconceived notion that all Rieslings have some form of sweetness. Hell, with my new gig we have a Riesling and  Gewürztraminer that are both dry, and we tell guests that they are in fact dry, but folks can still taste or even smell the sweetness.

Quick tangent: Just because it smells fruity doesn’t mean it is sweet! Anyway…

This small run of Riesling is to continue the tone that the Merlot set with the 2010 and 2011 vintages. That being great wine that doesn’t conform to the norm (typing that really made me feel like one of the goth kids from South Park…) or to wine drinking culture in California or the good ole US of A at large (such as Sideways ruined Merlot and Rieslings are sweet). Being unfined and unfiltered is going to be a little bit of a “geeky” wine but the main goal is that once we are in the thick of summer, it is going to be a perfectly refreshing beverage to have on hand.

Riesling is a personal favorite of mine because of its versatility; so I am being a little selfish bringing this wine into the fold but it has been a very rewarding project.

All of that said it is good to be back in the blog-o-sphere after brief hiatus!

Until next time,


6 thoughts on “Back into the fold!

    1. Hi Reece! The Riesling is dry in style, not sweet, so the fermentation is allowed to go all the way through. From there it is held in stainless steel until it is bottled up. The big twist is that it is unfined and unfiltered.

      If I can answer any other questions just let me know. Cheers!

      1. That’s awesome, I am a big fan of the Mosel and I wish I had more experience with those wines. I did do some sulfur adds at the press, more precautionary than anything else. Fermentation was not native, since it was such a small run I didn’t want to take too many chances however that is likely to change in the future.

        What do you guys normally do?

      2. At the Mosel you are always challenged by botrytis development (which is the secret to the Mosel’s success) which requires the winemakers be very selective during harvest.
        Plan is normally:
        Healthy fruit: maceration in press for 8-12 hrs, no so2, press to settle (using pectinase), rack to ferment tank and/or oak, wild ferment normally begins within two weeks, if possible hold ferment around 13 degrees, chill-kill at desired residual sugar (very vintage- dependent based on acidity), top out the tank, rack to pre-bottling tank with so2 (free ppm based on residual sugar), screw caps are the norm. Labelling is a nightmare due to German categorisation of wines.
        Botrytis fruit is treated in a similar fashion but maceration is not used and some carbon may be added to juice during settling….
        i did a little video a couple of years ago which might give you a feel for what we do at the Mosel:
        I’m interested in your lack of well?

      3. Very interesting. We do have the luxury of not to have too many challenges such as botrytis since we are a more arid climate though there are those that like that style and look for it. I will definitely check out the video.

        The lack of filtration did work well but only because the wine was chemically stable. It was luxury that I hope to continue because I think it adds some subtle nuances that the wine wouldn’t have otherwise, similar to fermenting natively vs inoculating.

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