PEARL MORISSETTE

2013 CUVÉE Black Ball

Vinification & Élevage: We began to uncover the true taste of a 2013 Niagara Riesling by hand harvesting the fruit at optimum skin ripeness. It was carefully sorted before entering the press as whole clusters without the addition of sulfur dioxide. The juice settled at 6°C for 24-48 hours, followed by racking into 50-60 year old oak casks at the desired level of clarity for fermentation by indigenous yeast. Fermentation occurred without must adjustment between 19-21.5°C, progressing slowly but steadily, entering a period of dormancy over the winter. Sugar consumption resumed in the spring of 2014. The wines underwent spontaneous malolactic fermentation, which balances out the nervous acidity of Niagara Riesling. This wine was bottled unfiltered and unfined. pH: 2.79 Total Acidity: 8.6 g/L FS02: 6ppm at bottling Alcohol: 11.4% /vol Residual Sugar: <2 g/L Average Brix at harvest: 19 Total Production: 501 cases of 12 bottles.