Riesling has become Peter Brehm’s most enjoyable wine to make. The fruit is typically picked at 21°- 22° brix with substantial acidity. The resulting wine is fresh and vibrant with tangerine notes. It lends to be finished dry or with slight residual sugar.
Flume Vineyard 2018 Riesling Notes:
TA: 6.8 g/l
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
W15 - Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stand up to long term aging. In Riesling, floral and citrus notes are emphasized. Good as a single-strain or as a blending component.
D47 - Elements of apple, rose and peach are brought out by D47 in a Riesling. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.
R-HST - Austrian isolate that retains fresh varietal character while contributing body and mouthfeel, rose and peach characteristics are accentuated. Used to produce a crisp, cleaner-styled Riesling capable of showing minerality that is intended for aging.