Sourced from a small vineyard grown on ironstone rock bed in Macclesfield, in the southern parts of the Adelaide Hills. This beautifully crafted, delicate and fine boned Riesling was handpicked and destemmed before a wild ferment in a 1500-litre foudre, where it spent two months before being moved to tank for another two months prior to bottling. Subtle aromas of red apples, jasmine and Meyer lemon sorbet permeate from the glass. This dances around the palate with a fine vein of juicy acidity balancing the perfectly judged and barely perceptible seven g/L residual sugar. Finishing dry, crisp and long, this would be fantastic with whitebait fritters or freshly cooked peeled prawns.
How was it made?
Sourced from a small vineyard grown on ironstone rock bed in Macclesfield, in the southern parts of the Adelaide Hills. This beautifully crafted, delicate and fine boned Riesling was handpicked and destemmed before a wild ferment in a 1500-litre foudre, where it spent two months before being moved to tank for another two months prior to bottling. Subtle aromas of red apples, jasmine and Meyer lemon sorbet permeate from the glass. This dances around the palate with a fine vein of juicy acidity balancing the perfectly judged and barely perceptible seven g/L residual sugar. Finishing dry, crisp and long, this would be fantastic with whitebait fritters or freshly cooked peeled prawns.