You hear the winemaking team talk about lees, but what are they?! Lees are the remains of yeast cells post fermentation. They settle on the bottom of the tank or barrel and often have a mud-like consistency.

 

At Red Newt, we leave our Rieslings (and other varietals) in contact with the full lees post-fermentation for a few very choice reasons. First, they help build the complexity of wine flavors and aromas, palate weight, and texture in the wine. Second, lees are excellent at protecting the wine from oxidation.

 

There are a few other factors involved, but we don’t need to get overly technical here! Enjoy the glamour shot of lees at the bottom of a recently emptied tank.