Wild yeast have taken control of our wine production…..excellent! My influence on flavour profile is now heavily impaired. All we can do now is apply some guidelines for these rebellious, sugar-hungry fungi. One major consideration when playing with botrytis-infected fruit, is to ensure the little beasties receive all nutritional requirements. If their RDI is not met, they tend to get stinky. Having said this, you don’t want to make them lazy. After a few days, it’s time to beef up their cell walls so they don’t get leaky at later stages of fermentation. Wild yeast appear to posess the keys to unlock flavour precursors which make a Mosel Riesling truly unique.