2. STRESS IN VINE AND WINE Johannes Reinhardt Anthony Road Wine Co 33 rd Annual New York Wine Industry Workshop 31 March, 1-2 April 2004

3. Johannes Reinhardt, a German native, was born in a little village in Franconia, 80 miles east of Frankfurt/Main. Johannes has been in the vineyard and wine cellars all his life. He has had extensive experience as winemaker and vineyard manager in small and medium size wineries, allowing him to keep a hand on the vines and a hand on the glass. Since the summer of 2000 he is winemaker and consultant for vineyard management at Anthony Road Wine Co., Penn Yan, NY.

4. A great wine can be created with close attention to the basics. Wine quality begins with the best possible effort in the vineyard and continues into the cellar. Respect natures gift by giving the grapes a chance to express their character – this can make a fine difference!

5. Review of my years in the Finger-Lakes since 1999

6. VINE MAKING Riesling A Riesling B Riesling C Age15 years5 years4 years Root System GoodModeratePoor Vine Status A few missing vine 25 % missing vine 25% weak vines Canopy Vigor Medium Low Shoot Correction N/ATwice Drought Stress N/ALight green canopyLight green to partially bright yellow canopy Cluster Thinning N/A25 clusters/vine22 clusters/vine Crop Load Moderate 2.56 tons/acre Moderate 3.44 tons/acre Low 1.11 tons/acre

7. Riesling A Riesling B Riesling C Sep 12 th Brix18.217.717.5 pH2.842.792.75 TA (g/L) 12.0012.3712.97 Sep 20 th Brix20.018.518.3 pH2.982.872.84 TA (g/L) 9.9411.1011.55 Oct 1 st Brix20.919.519.0 pH3.052.932.90 TA (g/L) 8.9510.1310.50 HarvestBrix22.221.320.8 pH3.102.982.94 TA (g/L) 8.508.739.42 DateOct 15 th Oct 14 th Oct 12 th PREHARVEST CHEMISTRY

8. WINE MAKING -crushing -separation of high press fraction (approx. from 0.8 bar) -no SO 2 pre-fermentation -use of pectolytic enzyme (Cinn-Free) -natural clarification between 8 and 12 hours -racking and preparation for fermentation

9. Riesling A Riesling B Riesling C Yeast Strain Yeast Strain EPII EPII EPII Addition Nutrients Addition Nutrients Fermaid K Fermaid K Fermaid K 14-15 Brix) (14-15 Brix) DAP DAP DAP Fermentation-T° Fermentation-T° 16-19 ° C 16-19 ° C 16-19 ° C Fermentation-Check Fermentation-Check daily daily daily Fermentation-Time Fermentation-Time 19 days 17 days 15 days WINE MAKING

10. SENSORY PERCEPTIONS DURING FERMENTATION Riesling A Throughout fermentation: - very crisp - lots of tropical fruit (pineapple, grapefruit, peach) - pear - lively and elegant No Stress Symptoms!!!

11. Riesling B Early Fermentation: - neutral flavors - lack of distinct fruit-character Mid Fermentation: - light development of bell pepper & grassy notes End of Fermentation: - loss of vegetative character (vegetative notes returned 2 weeks post fermentation) - less elegant than Riesling A. Slight Stress Symptoms!!! SENSORY PERCEPTIONS DURING FERMENTATION

12. Riesling C Throughout fermentation: - no fruit character - strong bell pepper and grassy aromas - vegetative character -“fat” - no sign of character or elegance Stress Symptoms present constantly!!! SENSORY PERCEPTIONS DURING FERMENTATION

13. POST FERMENTATION First SO 2 addition (3-5 days PF) 80mg/L 80mg/L 80mg/L First racking 03.12.02 03.04.02 02.19.02 Fining Bentonite Bentonite Bentonite 70g/L 80g/L 70g/L Silisol 20ml/hl Gelisol 20ml/hl Filtration SeitzSchenk K-200 K-200 K-200 Ascorbic Ac. (03.29.02) 150mg/L 150mg 150mg/L Final Filtration SeitzSchenk-EK 11.11.02 05.18.02 04.29.02 Bottling 11.13.02 05.21.02 05.02.02 SO 2 -free 47mg/L 46mg/L 44mg/L Riesling A Riesling B Riesling C

14. B A L A N C E T E A M W O R K CONCLUSIONS