Special Library Release 2008 Riesling
Grapes were handpicked in October 2008 and hand sorted on a shaking sorting table to remove any less than perfect fruit. The fruit in 2008 was of exceptional quality and very clean.
Individual batches were then whole cluster pressed and the juice was cold-settled for 48 hours, racked clean and inoculated with the yeast strains Vin13. Cool fermentation at 12 - 15 degrees C took 6 weeks. The fermentation was stopped with the use of cooling to retain some of the natural grape sugars to balance the crisp acidity of the wine. After the completion of fermentation, the lees was stirred up once to increase mouth feel. It was settled, stabilized, racked and filtered before bottling in April 2009.
|VQA||Twenty Mile Bench|
|Residual Sugar||37.2 g/L|