This week has been busy with sorting, pressing, and racking Riesling. After sorting out the 'bad' stuff - bunches affected by botrytis, or noble rot - we've then been sorting through that to find the 'best.' The best botrytis bunches are the shriveliest and fuzziest because they have the most concentrated juice and will make the best dessert wine. This is the same sorting process that Peter and I went through for our Gewurz, which I'm happy to say is finally fermenting, a week after inoculation! To get it going, we simply added some already-fermenting 2009 Gewurz to our juice. After no action, we transferred it to a clear bottle, gave it a good shake, and let it sit overnight. Next day, we could see bubbles and knew that fermentation had begun. We are so excited! Now we just have to decide when to stop the fermentation based on alcohol and sugar levels. Stay tuned!
As for Wiemer's 2009 TBA Riesling, there is still more sorting to do.
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