A minimalist approach to Riesling is the key to allow the vineyard to express itself through the high quality of the fruit. The grapes are harvested between 11.5 and 12 Baume and 9-10g/L of acid. Hand harvesting is carried out in the early hours of the morning to keep the fruit cool and maintain quality and pristine fruit characters. Only free-run juice and light pressings are used.
The juice is kept cold and allowed to settle naturally — there is no filtration. The juice is racked off solids once it is bright and clear, allowed to warm to ambient temperature and then inoculated with a selected yeast strain. The ferment is maintained at 13 – 15°C over three weeks. This allows for maximum fruit character to be retained. After fermentation, the wine is stabilised and minimal fining (isinglass) is used. The wine is then lightly filtered and bottling carried out as soon as possible.
Pale Lemon Colour.
Aromas of lime juice and grapefruit with lifted lavender and orange blossom on the nose.
A dry, light to medium-bodied style of Riesling with a fresh acid structure and purity of fruit running through the core of the wine. Flavours of freshly squeezed lime juice and grapefruit juice abound with a very balanced and persistent finish.
Drink now or cellar for up to 15+ years.
96pts — Halliday Wine Companion
Silver — Melbourne International Wine Competition 2016
92Pts — Ray Jordan, 2015 WA Wine Guide