A wet winter and spring followed by a dry summer with a cool November and December then warm spells in January and February. The yield was where we like it at 3.4 tonnes per acre. We picked the Riesling at 11.5 baume on the 17th of March 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. Abounds in lime and apple blossom aromas. The palate displays these same characteristics with hints of fennel and spice flavours adding to its complexity. The wine is further enhanced with balanced natural zesty acidity and a clean crisp 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 11th of July.