Issue link: http://winesandvines.uberflip.com/i/789891
68 WINES&VINES March 2017 GRAPEGROWING WINE EAST - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM GREEN GRAPE HOE cellulose pad depth filter, the K 10 from Aftek. Next it is filtered with a .45-micron pad, and finally, a .45-micron sterile cartridge. All the filters are from Aftek. He adjusts the wine to 45-50 ppm free sulfur dioxide at bottling and expects it to exhibit a lot of effervescence, which calms down significantly after about two months. "I'd much rather have a wine that needs to sit for a couple months than a wine that doesn't appear to have the legs for the long run," Roisen said. The wine is bottled directly after sterile filtration. A GAI 1000 unit from Prospero fills flint-col- ored, punted Bordeaux 65 bottles, which are finished with Gultig Carat micro-agglomerated corks supplied by Lakewood Cork. Sau- vignon Blanc is usually bottled in March, and Roisen prefers a mini- mum of one-month bottle age before release (market supply and demand notwithstanding). The wines from the first vin- tages have a very aromatic expres- sion and develop tropical fruit characters if kept for two or three years. Roisen expects the 2016 vintage to be very expressive, in keeping with the Hosmer style. The wine retails for $16 per 750ml bottle, and annual production av- erages 400-600 cases. Roisen offered a few observa- tions about growing and making Sauvignon Blanc. "You have to un- derstand the grape," he said, refer- ring to its propensity for aggressive growth, climactic limitations and harnessing the aromas and flavors it presents. He added, "Sauvignon Blanc keeps me correct," referring to his need for exact, aware wine- making. "If I think I have it down, it will show my flaws," he said. Regarding its locale, Roisen was very adamant. He thinks the western side of Cayuga Lake offers the most potential for this cultivar. He cited the diversity of soil pro- files, and the slope of the land leading away from the lake that offers a "flat spot" on the slope that balances morning and after- noon sun exposure. "Flat out, Cabernet Franc and Sauvignon Blanc grow the best on Cayuga Lake," Roisen said with a smile, which might very well at- tract the attention of growers on the east side of Seneca Lake, known as the "banana belt," where most of the Finger Lakes Sauvignon Blanc is grown. Re- gardless of the exact site, his com- ments point to the need for the grape to ripen evenly and for the grower to be able to adapt trellis- ing techniques to work within the vagaries of the climate. Richard Olsen Harbich likes to ferment Sauvignon Blanc whole cluster.