These riesling grapes come from the Limestone Springs vineyard located in Geneva. These grapes were machine harvested and were cold soaked with the skins for 48 hours before pressing. Dry ice was used to keep the temperature of the grapes low during the soak period and prevent fermentation from occurring. 

After the juice was pressed it was racked and fermented at an average of 65 F using 58W3 yeast. The wine was racked off of the lees shortly after fermentation was completed and stored in stainless steel 60 gallon drums for 10 months prior to being filtered and bottled.

My goal for this wine was to experiment with pre fermentation skin contact and see how it affected the texture and aroma of riesling. I have had some experience with this technique in the past and quite liked the result and after reading some of the science regarding high concentrations of aroma precursors in grape skins I wanted to experiment with pushing that technique a little further. This is the first John Albert wine to ever be produced.

pH: 3.34
TA: 7.5
ABV: 11.5 – 12%
RS: 0.4%