Hand-harvested from old vines to avoid botrytis and select only golden bunches. 15% fermented on skins with the rest in stainless and old wood. Blended then aged in acacia puncheons for five months. Quite an oaky, aromatic and moderately weighty riesling with honey (from skin contact rather than botrytis) and grapefruit marmalade flavours. Has a wonderful thread of taut acidity giving the wine energy and development potential.
Bright straw-yellow colour with slight golden hues, lighter on the rim with green tints. The nose is softly full and gently packed with well-concentrated aromas of pure lime fruit along with subtle notes of white florals and mouthwatering mineral nuances. Some smokiness and honeysuckle elements emerge with aeration. Off-dry to medium in sweetness, and light-bodied, the palate has gently rich fruit flavours of limes and white florals, with honeysuckle and thirst-quenching minerals. The fruit forms a soft-textured core and heart with light phenolic grip. The acidity is soft and lacy, and provides gentle energy, the wine carrying to a rich floral and honied finish. This is a soft, gently concentrated, medium Riesling with lime, floral and honeysuckle flavours and mouthwatering minerals on a fine, textural palate. Serve as an aperitif and with Asian fare over the next 4-5 years. Selective hand-picked fruit at 20.3 Brix with no botrytis from the ‘Front’ block old vines, given overnight skin contact, 15% skin-fermented over 15 days, 40% fermented in old oak and the remainder in stainless-steel, all by indigenous yeast to 8.5% alc. and 49 g/L RS, the wine in a second-use acacia puncheon on lees for 5 months. 650 bottles made.
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