Cellar Craft CC Showcase Yakima Valley Riesling

[ibglowin]

Started the first of the Xmas Whites a few days ago! Its been awhile since I have done a White I had forgotten how much easier a kit without a grape pack is. You can almost (almost) "set it and forget it"

This guy did not form much of a cap like most kits, only a semi moist cap that was not well formed. Not a vigorous fermenter for sure but a consistent "fizzy coke" one so far. Temps are staying around 74 today without any additional heat in the winery so will let it ride until it starts to drop in another day or two.

Came with about 3 oz of Hungarian Oak cubes. These look to have no toast or light toast at the very most. Conflicting instructions in the kit say to add on day one in one spot and then as well to add the oak on day 20 when you stabilize and fine......

Went ahead and added them and will transfer them to glass and leave them in for a few months more than likely.

Looking pretty good so far!

 

[fivebk]

Looks good to me!!! I didn't know rieslings had any oak in them.

BOB

 

[wjdonahue]

OAK is unheard of in German and Alsacian Reislings, with even a hint of oak being considered an "off flavor". Some of the California and Washington wines are aged on oak, most of them for short periods. When I was in the Yakima valley last year, one of the vintners actually admitted that they added the oak onlybecause people are so used to the oak because of the Cal Chards that they expect it. We went down into the basement of the winery, where he broke out a bottle of the Reisling tht HE drinks.....guess what....no oak (laughing.) Guess it's just a matter of taste.
What amazed me more was HIS Reisling was only at 9.5%. That started another conversation about the 13-15% whites that are produced because that's what people want....more bang for the buck.

 

[Mharris335]

I made mine 9 months ago without the oak. Man is it good now. I am trying to wait for the one year mark, but I can't get my wife to leave it alone that long. I will buy another one of these kits soon.

 

[ibglowin]

Good to hear this could be a candidate for a slight "early drinker" as I have several friends and family members who are very interested in this one.

 

[wjdonahue]

The Yakima Viogner is a real joy......made about 10 gal from grapes, and a 6 gal Cellarcraft kit about the same time to have some to drink while the grape wine aged. My wife and I both thought that the ket was better, more fruit, really bold front palate, and wonderful citrus overtones. Guess that the best grapes do make the best wine. Yakima Valley of the kit vs. Lodi for the grapes

 

[ibglowin]

Your preaching to the choir here!

I have made almost everyone of the CC Kits from Yakima Valley. I have the Viognier in the cellar. Its right at 1 year old. It should be about time to open a full bottle pretty quick.

 

[Jackie]

The Yakima Viogner is a real joy

Nice to hear. I have this one waiting to start. Haven't tried the Riesling yet.

 

[ibglowin]

Got this moved to glass on Monday. SG was right round 1.000 when transferred.

Moved the Oak over as well. Keeping him warm and happy for another 12 days.

 

[ibglowin]

This guy was a little on the slow side to clear but clear it did and very nicely!

 

[rrussell]

This one will probably be my next purchase as well.

 

[wjdonahue]

Clearing looks good now...and just love your carboy labels, a lot better looking than the masking tape that I use (grin)
Reisling, Muller Thurgau, Verdicchio, Symphony and other high acidic wines sometimes take a lot longer to clear due to the lower pH sometimes interfering with fining agents.
Whenever I do these higher acid wines, I make sure to filter them with at least a #2 filter to make sure that all particulates are removed prior to bottling. Probably overkill, but then.........
The good part about the higher acid is that these wines age much better than the higher pH whites. Have actually had Reislings at the 7 year mark that still haven't started the downward curve. The problem is that they are usually so good that they don't last very long.

 

[ibglowin]

Well I never thought I would be a big fan of Riesling but we racked off the fines and oak beans last night and OMG, this will easily be ready in 3-6 months time frame! I hated to add the sorbate but since this has a flavor reserve bottle with syrup in it I had to.

The sorbate is completely masked. It has just a hint of green in it. I guess this is how they can release Riesling so fast after harvest. It just doesn't have much tannin at all so no long wait to settle down. I was worried it would be really sweet but am happy to report it is really not much sweeter than a Pinot Grigio. Just a tiny, tiny hint of oak.

My daughter (whom the kit was an Xmas gift) may have a hard time wrestling this stuff away from me. It has continued to clear to the point that I don't think it actually needs filtering but I probably will.

I can see how this guy won silver medals!

 

[wjdonahue]

That is why I have been such a fan of Reisling since I first lived in Germany, and really started learning how to make wine. The sweetness (SuS Reserve) that is added back into the finished wine is really very little. Most Americans think in terms of already balanced wine being sweetened for the flavor and always refer to Sus added wines as "Semi-Sweet'. Because Germany is a cool weather growing region (As is the Yakima Valley), the grapes grown there (Reisling, Muller Thurgau, etc.) are more acidic, and the cooler the season, the more acid is present. Their problem is always the lower brix due to the cooler shorter season.Thislower brix, higher acid content of the must is something that is inherent because of the climate, and can produce very acidic wines if completely dry. The Germans add the Sus Reserve to rebalance the acidic wine. They add only enough to rebalance it, not to "sweeten" the wine as most Americans think. It's all about the balance, not the sweet taste. In fact, they use the term "Halbtrocken" to describe the wine (Translated Half Dry, not Semi Sweet.) CC has taken the same approach, thank god, and the Sus Reserve only rebalances the wine, and lets the great Reisling taste come forward. Because Americans have been so indoctrinated by the French, we somehow think that all wine has to be dry. This CC Resling, just like the good German Wines, is proof that balance is more important than than dryness. Dry Reisling can be like deisel fuel, while a well balance Reisling can be a joy to behold.

 

[robie]

I have a few red kits I haven't made, yet. After they are done, I think that from now on, I am only going to do kits of white wines and fresh/frozen only for red wines. I would really like to try that Riesling kit.

 

[Flem]

Mike (Ibglowin),
I just transferred this kit to secondary today. I'm a good month and a half behind you. How long are you going to bulk age it before you bottle and willyou filter it? Just curious.
Thanks,
Mike

 

[ibglowin]

Its been bulk aging for a month now. By the time I get bottles cleaned up and ready to go and filter (yep I filter everything) it will be probably ~2 months in bulk age before bottling.

Can't see any reason to go much longer than that. I will be testing for SO2 levels for sure just before hand to see where they are and adjust if necessary.

 

[bakejr]

My Yakima Valley is on back order, should see it in a few weeks.


Have my 2nd batch of CC International Wash. State Late Harvest Riesling going to 2nd fermentation tonight. First batch was so good didn't even bottle it......my wife just put a straw in the carboy! LOL


Should be getting primary fermentation on my CC WashingtonGewurztraminer Riesling when I move my Late Harvest to 2nd fermentaion. I'll post how it is in a few months.


Yes we are riesling addicts..........


Cheers

 

[ibglowin]

Yep sounds like it! BTW, welcome to VFW Forums!

I just washed and cleaned my bottles yesterday. Will filter and test SO2 levels this weekend and bottle early next week. Will post some pics and tasting notes at that time.

Once again welcome!

 

[Flem]

Let me know how your S02 level ends up before you make any(if you do)adjustmentsother than what the kit provided.





You're right, it does clear slowly.