S
ScrOGer
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- May 10, 2011
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Well, it's santa ynez riesling, grown in the south end of the central coast. First time doing a white wine. we made Pinot Noir last year, and Syrah the year prior. The reds are killer. You can barely taste the herb. The white (riesling) brings on a more hashy, flavor along withthe fruitiness of the shiskaberry I co-fermented with the riesling. The pinot, because of its thin skins put out a little of the bubba profile, but in a mild mannered sort of way. the bubba brought a mild herbaceous quality to it. The santa barbara Pinot reminded me of a village level pinot from burgundy:)
We bought some grapes, picked at a higher than usual levels of sugar, to make a rich wine, but fermenting longer, to make a dry style. much similar to a wine between a german styled trocken and kabinett. SO basically fermenting almost all of the sugar.
here are some pics of the process. we made a tester using a carboy. produced about 48 375ml bottles. 1 glass on you are felling the wine buzz and the body effects for the shiskaberry.
the fermentation went well, at the start. added the herb after about 2 weeks after the riesling began fermenting. this stuff bubble and fizzed & hissed for almost 2 months!!!! I thought we were losing our project, for sure. but ended up rocking it!
the flavor profile is packed full of stone fruits: white peach & apricot. plenty of honeydew melon, bees wax and orange blossom. higher in acidity, so pairs well with oysters and cheeses, light pastas, and most seafood. on it's own, during a hot summer day, is a fine way to relax and sooth the pain.
When it's all finished, just filter the final juice and bottle.
We bought some grapes, picked at a higher than usual levels of sugar, to make a rich wine, but fermenting longer, to make a dry style. much similar to a wine between a german styled trocken and kabinett. SO basically fermenting almost all of the sugar.
here are some pics of the process. we made a tester using a carboy. produced about 48 375ml bottles. 1 glass on you are felling the wine buzz and the body effects for the shiskaberry.
the fermentation went well, at the start. added the herb after about 2 weeks after the riesling began fermenting. this stuff bubble and fizzed & hissed for almost 2 months!!!! I thought we were losing our project, for sure. but ended up rocking it!
the flavor profile is packed full of stone fruits: white peach & apricot. plenty of honeydew melon, bees wax and orange blossom. higher in acidity, so pairs well with oysters and cheeses, light pastas, and most seafood. on it's own, during a hot summer day, is a fine way to relax and sooth the pain.
When it's all finished, just filter the final juice and bottle.