Poppyseed Cellars

I checked the sugars today (and managed to drop the wine thief into the carboy..).

• 1 Brix by hydrometer

So there is probably a week left before it goes totally dry..It has taken 1 week to ferment. That is actually pretty fast. I would have like two or three weeks. Oh well, it is almost done.

Also, there is a very slight H2S smell. Not enough to do anything. It goes away when I take a sample for tasting. It  will probably blow off when I rack it.

The taste is very crisp, citrus, very acidic. I will be doing a cold stabilization on this wine this winter.

This entry was posted on Sunday, October 10th, 2010 at 9:45 am and is filed under 2010 Moaveni Vineyard Sauvignon Blanc. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.