What temperature did you ferment at with the D47?
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Well, let me take a question that is easy to answer and make it very complicated.
I am a big fan of Riesling. In fact, Riesling accounts for 90% of my family's vineyard in Hungary. What I truly LOVE about this grape is that there is no such thing as a cookie-cutter vintage. The resulting wines are by far some of the most diverse wines going.
Let me explain. Riesling is a grape that does very well in cold climates, but can also thrive in much warmer climates as well. Riesling can be found from the northern portions of Germany, to the southern parts of Hungary. Climates that are as different as Georgia and Maine.
Although fermentation temps can control your final result, Rieslings in northern climates tend to be sweeter and fruitier for another reason. In colder climates, Riesling vines will produce a much lower sugar content than in warmer climates. In some cases, the must simply does not reach high temps before the yeast dies off. These colder climate grapes also tend to be much more acidic. Sugar is added in many cases to offset that acid. This too accounts for that more "cold weather" taste of Rieslings from colder climates.
My family produces an olasriesling. This is a dry, crisp, light white Riesling from the much warmer climate of lake balaton. In this style, I let the grapes COOOOOOK! I need to check my records, but I think that my must peaked out at around 92 or 94 degrees. It was damn yummy when I last racked/filtered.
Update: I do remember that the brix on this was 22% and the TA was a firm .70.
