Grapes selectively harvested into 10kg lugs and gently pressed as whole-bunches for minimal skin and phenolic extraction. Settled overnight and racked with light solids to fermentation tank.
Fermented at 13 degrees for 3 weeks until dry, stressed yeast fed as required. Racked and sulfured immediately onto light lees and allowed to settle for 5-6 months before preparation for bottling. Light skim-milk fining and then filtered before bottling....
2016 Riesling offers blossoms, lime, honeysuckle. Fine boned, crisp clean mineral finish.
This wine is brilliant paired with Oysters and Fish.