Entry for January 31, 2008
We're just getting into organizing the winery for 2008. There'll be a tasting in a few weeks for you wino's who are on the email list for such events. The weather is great for tasting wine so if your not on the list go to the website and send us your email. The weather is so good that the harvest for 2008 is three weeks ahead right now, so we'll be making wine early I hope. We are going to try wild yeasts this year as they promote very intense flavours and aroma's. If you've got some suggestions about an event let us know. See you here - Geoff Weston Wine maker.
2008-02-01 02:35:19 GMT
Comments (3 total)
Author:Anonymous
Dear Mr. Weston:
Just a short question: could you please specify the residual sugar content (in g/l) of your Chardonnay Black Peak 2004?
Many thanks in advance! Kindest regards,
Wolfgang G. Sturny
Baumgartenstrasse 33
CH-3018 Berne/Switzerland
--Wolfgang G. Sturny
<mailto:sturny.family@datacomm.ch>
2008-05-25 15:24:19 GMT
Just a short question: could you please specify the residual sugar content (in g/l) of your Chardonnay Black Peak 2004?
Many thanks in advance! Kindest regards,
Wolfgang G. Sturny
Baumgartenstrasse 33
CH-3018 Berne/Switzerland
--Wolfgang G. Sturny
<mailto:sturny.family@datacomm.ch>
Author:Anonymous
Dry at 6mg/l (this is approx and might be lower.) I tend to be a bit dryer than New Zealanders are used to. I aim for the dryness of Chablis Chardoonay. I try to make the wine with strong fruit, fresh, crisp dryness with just a touch of oak in the after taste. And good alcohol between 12-14%.
--Geoff Weston
2008-08-21 23:49:34 GMT
--Geoff Weston
Author:Anonymous
Should have read: 6g/L of RS sugar.
--Geoff Weston
2008-08-22 00:06:42 GMT
--Geoff Weston
