Yesterday evening at the local pub, we tasted some of our colleagues Sauvignon Blancs. Absolutely fascinating, what kind of styles our neighbours make. Some very similar to our 2007 elderberry style. But then also some with more tropical aromas. In one case, I had never scented this pure intense Grapefruit flavor before. So with all these impressions in mind, it was time to rack off the main lot of Sauvignon Blanc.
The juice was cold settled in 1000l tanks, which were stored in a cooling container.
After racking off the clean clear juice, what is left over are the turbids, looking a bit like a pea soup.
This will be filtered at a later stage.
At the same time our first already fermenting Sauvignon Blanc, was gaining some temperature.
So it was time to finish our cooling system.
… and fittings.
We just finished the system, and it worked!
Meanwhile the fermenting Sauvignon Blanc had reached 17,5 degrees.