In the vineyard
The vineyard was planted in 1972. The rows follow the contours of the rolling hillside, facing predominantly north. This is a relatively warm(ish) dry site in a very cool region allowing for full ripeness and great intensity of aromatics
In the winery
Only free run juice was used, handled oxidatively and split into two parcels. The first was fermented in stainless steel at 12C to retain the fresh lemon and citrus blossom aromas and flavours. The second parcel was fermented in old French oak barriques, without any refrigeration, using indigenous yeasts. The slow, steady barrel fermentation contributes texture and weight across the palate, without any oak flavours. In the final stages of fermentation, the wine was taken out of barrels and chilled rapidly to retain a small amount of residual sugar. The two parcels were then blended together.
As with all of our wines, this wine is vegan-friendly. This is a full bodied Riesling that can easily accompany a mild Indian curry.