Cool Climate Riesling WINEMAKING 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. COLOUR Pale Lemon Colour. AROMA Aromas of lime juice and grapefruit with lifted lavender and orange blossom on the nose. PALATE 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. CELLARING Drink now or cellar for up to 15+ years. AWARDS 96pts — Halliday Wine CompanionSilver — Melbourne International Wine Competition 201692Pts — Ray Jordan, 2015 WA Wine Guide
