A really interesting comment on native yeast.

Drank two delicious bottles of wine over the past week and drank ’em the way I like to — that is over three days. Especially with wines made from natural yeasts it takes them longer to open and reveal themselves.

Lyle Fass on his blog Rockss and Fruit which is worth reading especially if you enjoy German wines.

We often find our wines open up over the course of an evening or two. I have mainly attributed this to our minimum oxygen exposure during élevage but perhaps it is the yeast.

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