The 2008 Riesling; Our First Bottled Tasting

Last week we tasted our very first bottled wine we made from our vineyard. What follows are some particulars regarding it.

The goal for our Riesling is to make it bone dry. No residual sugar. We planted Riesling because that is Scott’s favorite white wine. We have 4 rows’ worth on the south side, and around 3 acres on the north, for around 3.5 acres in total. Since our budget has only allowed us to trellis the south side, it is from here, some of the steepest ground on our site, where we take our harvest to date.

The 2008 harvest was small, around 10 cases, essentially what we expected. This year’s (2009) harvest increased substantially, with 2+ barrels’ worth (some 60 cases), and at full harvest that amount becomes multiplied ninefold.

Last time I had tasted this Riesling it was almost a year ago, out of the carboys we used for its fermentation because the quantity was so low. I rather enjoyed it then, particularly the grassy sweetness the young wine showed. Plus it was on its way to that dryness we wanted.

Once poured, the color in glass was slightly darker than I had remembered, a rich straw yellow. Scents of honey, peach cobbler, pine forest. Flavours: the honey was easily apparent, with peaches and pineapple and resinous minerality. We were thrilled by its scent and flavours. Just not fully satisfied with the sugar/acid balance.

What follows is all from Scott:

“There was too much residual sugar. While there was good acidity on the finish, there was not enough up front. The grapes were picked with plenty of acid, yet due to its small volume, the wine was kept in 5-gallon containers (the carboys), making it difficult to generate and maintain enough heat for a more even and complete fermentation; obviously for 2008, not all the carboys fermented to dryness like we had planned. The wine is delicious, and with aging potential, but it’s just not the style we want. We were strongly encouraged to add acid to balance the unexpected residual sugar, but we decided not to; our “vintage” philosophy extends from the vineyard to the winery, and we feel that this is what the year gave us, so why change it? When we taste this wine, we’ll remember the year and what happened in it. 2009 will be very different because we will have the opportunity for a complete fermentation because of the volume (2+ barrels).”

In short, the 2008 may not have been bone dry, like is our plan, but it had fundamental characteristics that we are both very much thrilled about. It is distinct and telling of the potential of our vineyard site. Like Scott said, next year’s will be different – what else would you expect from wine year to year? Stay tuned.