Forwarding white blending/bottling info from Mike. I will add $100 paid by Lee to this year's expenses for the Riesling.
Troy
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A gorgeous day! In about 2 hours, we washed up about 18 cases of non-shouldered bottles in prep for bottling the whites tomorrow starting around noon. Washing didn't take long due to good precleaning. Thanks to all of us for doing a better job.
We tried the Reisling and Viogner. The Reisling has a slight nose of peach, soft finish. It is Ok by itself. The Viogner is a cool site Viogner and has little nose; a bit of a tart start with a nice grapefruit finish. It will go nicely with food. After tasting 75/25% (both ways) and 50/50% blends, we decided all three blends have merit. We decided to blend 10 gals each of Reisling/Viogner for 20 gallons of 50/50 blend; 5 gal of Reisling by itself (this one carboy is a bit fizzy) and 15 gallons of Viogner by itself. We dumped the container of Reisling marked NO. It had a bad nose and very poor taste. We should end up with about 3+ cases of white wine each. We do need to discuss settling up on the Reisling. We think Lee purchased it along, since none of the rest of us remember ponying up any $$ to contribute.
We will move the Cabernet into SS and glass within the next few days also. We will then move the WA Syrah from one 18 gal wood barrel and one 15.5 gal SS keg into a 30 gal wood barrel. We will also move the Idaho Merlot from the 15.5 gal SS keg + the 4 gal in carboys into the vacated 18 gal barrel now containing WA Syrah leaving a little extra for topping. We will talk more on the moving and consolidation of wines tomorrow during bottling of the whites.
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