2017 Beta Series Acid Head Riesling


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Tasting Notes

A soft nuttiness intermingles with freesia and jasmine tea on the nose. Bright refreshing acid is balanced by a creamy lemon curd finish.

Winemaker's Notes

3.1 tons of R3 grapes were hand harvested on October 04, 2017 with harvest chemistry of 17.8 Brix, a TA of 9.7 g/L, and a pH of 3.15.  The fruit was whole-cluster pressed on that day. After pressing, the 524 gallons of juice were settled for 1 day, then the cleared juice was racked to another tank, warmed, and inoculated with Epernay 2 yeast. The Riesling fermented at ~ 64F for 22 days before being chilled to stop fermentation on October 25, 2018.  The wine was kept on the lees for 5 months to aid mouthfeel and complexity. 

The wine was sterile filtered at bottling on September 12, 2018.

Technical Data

Appellation: Finger Lakes

Varietal Composition: 100% Riesling

Alcohol: 10.3%

Residual Sugar: 0.8%

Acid: 11.8 g/L

pH: 3.03

Harvest Date: October 4, 2017

Bottling Date: September 8, 2018

Cases Produced: 112

Vegan Friendly: Yes

2017 Beta Series Acid Head Riesling