A cool winter followed by a dry spring and summer preceded vintage. The yield was 2 tonnes per acre. We picked the Riesling at 12 Baume on Wednesday 27th of February at 2am with an overnight temperature of 12 degrees Celsius then delivered to the winery within 2 hours of being picked.
The colour is pale straw with a green tinge. Very bright and floral with lime, lemon blossom aromas preceding a long fresh lime juice, nashi pear and green apple palate with mouth filling citrus flavours and a zesty long clean acid finish.
The fruit was de-stemmed and crushed and the must chilled to 2 degrees Celsius and then softly pressed in a tank press, the free run juice was then cold stabilised before racking and seeding with aromatic yeast. Primary fermentation was conducted between 11 and 15 degrees Celsius for 3 weeks before the wine was chilled at close to sugar dryness. Bentonite was added to stabilize protein and partially clear the wine which was bottled on the 12th of April. This wine is made from Free run juice only.