Our first bottling since harvest. We bottled two Rieslings, one with 1.7 percent residual sugar and the other with 7.4 percent. The sweetness is arrived, not by sweetening, but by stopping fermentation by dropping the temperature to 30F. This is not so difficult as the wines are fermented at 45F.
In addition to these two Rieslings we are aging in barrels a small lot of Riesling to be completely dry. This wine will be bottled this coming summer.
http://www.sbwinery.com/ssp_director/albums/album-20/lg/bottling-riesling-500x280.flv
0 Responses to “Bottling Santa Barbara Winery 2007 Riesling”
Leave a Reply