in the vineyard : We always get botrytis in our Weisser Riesling vineyards due to cool moist southerly winds, the 2001 vintage was no exception and decided to make a Noble Late Harvest as we did in 1999 and 2000.
about the harvest: We did the picking very carefully, selecting only the bunches with clean botrytis (no sour rot are allowed). The grapes were harvested on the 06 March 2001 at 38º Balling, total acidity 12.9g/l and pH 3.20.
in the cellar : We left the grapes on the skins overnight to extract as much juice and flavour. We then pressed the grapes in a small basket press 180kg at a time. After settling the juice were fermented with Vin 7 yeast strain in a small 1600 l tank 14 – 16 °C, fermentation lasted 33 days. Thereafter the wine was blended, stabilized and bottled.