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May 03, 2010

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Low ABV almost certainly indicates a stopped fermentation. Tom makes some beautiful Riesling, and perhaps he can share his thoughts on ABV levels.

The pH is very low and the acidity high, I imagine the balance with the sugar was really fine at 2.6. Even with the low alcohol, I imagine this is built to last many years in the bottle.

Thanks for the kind comments.

Unfortunately, it was not meant to last on our shelves... we're down to our last case.

This was the first time I was able to intervene and get wonderful results using some of the natural residual sugar in place of higher alcohol. We haven't had one complaint in the tasting room that the wine, "didn't have enough alcohol."

We were able to refine our strategy and replicate this in 2009 amongst a few lots. I'm really excited with the results and it is a great blending tool in lieu of mixing bags of sugar cane.

Just a couple more weeks before the '09's are in the bottle!

Cheers,
Tom

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