Vines in Fall


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Winery Approved after Public Hearing!

The public hearing took place on Thursday.  There were no objections and the Shier Winery was given full site plan approval.  With the final piece in place, it is time to submit the application to the New York State Liquor Authority for the Farm Winery License.
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Brix Fermentation Curve for 2011 Finger Lakes Riesling

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The number one search that brings viewers to the Shier Winery blog is "brix fermentation curve."  One of the great benefits of the WinePod is the real-time sugar sensor.  Similar charts available in books and journals are nearly all made with discrete measurements taken throughout the fermentation process using a hyrdrometer. The real-time sensor shows the value to temperature control on the fermentation process.  Fermentation without temperature control results in increasing temperature at the outset (fermentation is exothermic), followed by a temperature drop once the bulk of the sugar has been consumed.  With temperature control, you see a relatively stable temperature and a more gradual sugar consumption (brix curve).    
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Bottled 2017 Production

All but one carboy of the 2017 Riesling is now bottled.  I'm happy with the way the product turned out this year.  My philosophy in winemaking has always been less is more, but this year I decided to filter the wine twice, with the second filtration down to 2 microns.   It's still a far cry from large wineries which filter everything fine to reduce product variability and improve stability in the bottle, but I think there is a balance to be had in how much of the particulate is removed before it starts to negatively impact taste.  For me, complexity and character is what makes a great wine.  With a small production and low overhead, I can take some risks, and I do.  
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