White ferments are finished for 2007
I only did one white this year, a Riesling from Wismer Vineyards in Niagara (up on the Bench), and it's now finished fermentation. I racked it off it's fermentation lees this evening and it'll now spend the next six months aging and clarifying.
I'm most surprised by the clarity of the wine -- it's super clear. I guess fining it with Argilact before I started fermentation helps clear up the wine significantly. I also fermented it for the last couple weeks in one spot, up high, to prevent having to move or jostle it. This seems to have helped.
As for first impressions: not nearly as sharp and acidic as last years Riesling (a 6.5 TA vs. 9.5), and a significant amount of citrus on both the nose and the palate. There's a little residual sulfur smell on the lees, but this not much transfered in the racking and I'm sure I can get ride of it before bottling with a little copper. I'm happy with how it's turning out. .