Méthode Skinny is textured, crisp and medium-bodied, with pear, orange and brioche flavours. It demonstrates a fresh expression of Riesling through skin contact fermentation, showcasing a new side to Coonawarra and Riesling. Méthode Skinny is complex and interesting, with more texture, complexity and earthiness from its time in oak and lees contact. Almost like a French Chenin Blanc. Traditional Riesling is quickly pressed off skins to prevent tannin being extracted, keeping it fresh and fruit driven. For Méthode Skinny, the addition of whole berries to the ferment increased the skin contact with the juice, allowing greater extraction of tannin. The resultant wine has texture and complexity, whilst the crisp acidity reminds you of the varietal character of Riesling. Made to enjoy with food and not too cold, slightly below room temperature. Winemaker Luke Tocaciu says, “Méthode Skinny is a bit of a quiet achiever - it’s one that people had to taste before they fell in love with it. The ‘on skins’ segment of the wine industry is having a growth spurt at the moment. Méthode Skinny is about playing with quirk and complexity, all the while ensuring quality, ease of drinking and Riesling's underlying natural expression.” In reference to Edition 01, Q Wine offers this lovely review: “This presents nothing like a Riesling that you would know. It's not lemons and limes with pretty scents and talc-like feels. Oh no. It's all yellow flowers, honeyed tones, gentle creaminess and a little cheesy factor. Add preserved lemons and a slash of citrusy tang with a cleansing acidity and you have a wine that is a bit out there. A wine for pondering that will be sure to mesmerize and challenge all at the same time.”
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