New South Wales: Vinification Techniques Flashcards
1
Q
When is “Hunter Valley Riesling” (Semillon) typically harvested?
A
Classic Hunter Semillon is harvested at the end of January or during the first week in February, at Baumé levels of 9-12°.
2
Q
What is the typical vinification, bottling and aging process for Hunter Valley Riesling?
A
it is generally vinified with commercial yeasts and quickly bottled (in the June or July following harvest) with a significant remaining level of carbon dioxide. Classic Hunter Semillon never sees oak and there is no emphasis on lees stirring, but it will be aged by its makers for several years prior to release, during which period it begins to gain notes of browned toast and crème caramel—expanding on the simple lemon and slight grass notes of its extreme youth.
