A cool winter followed by a dry spring and summer preceded vintage. The Riesling was picked at 12.2 Baume during the night of Wednesday 27th February with the temperature at 12 degrees Celsius and delivered to the winery within 2 hours of picking.
The yield was 2 tonnes per acre.
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 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 12th April.