A dramatic improvement in the 2009 Riesling vs. the 2008 in terms of color, clarity, and as it turns out from today's testing, acid levels. The wine is so clear that I am planning to forego the fining process. Depending on how well cold stabilization goes I should be able to forego adding any potassium sorbate. And with so little oxidation, I also should be able to avoid adding polyclar. In other words, I'm making the 2009 with much the same purity as the Riesling from the Moselle Valley.
I brought out the acid test kit and tested a sample.
The pH was 3.25 and the total acidity was 0.95 Tartaric. Acceptable. Cold stabilization should help.
Alicia and I also gave the wine the most important test. It is remarkably good. I am very surprised considering it is only mid-March. The 2008 wine last year at this time was nowhere near as finished.
I packed the first oaked carboys in ice and put it in the fridge. It is time to order the bottles.