WINEMAKING FRUIT IS DIRECTLY PRESSED, CHILLED AND LEFT TO SETTLE FOR A FEW DAYS, THEN RACKED OFF ITS SOLIDS. THE JUICE WARMS TO ABOUT 10- 12 DEGREES AND THE FERMENTATION PROCESS BEGINS NATURALLY, AND LASTS ABOUT 6-8 WEEKS. POST FERMENT THE WINE IS CHILLED DOWN AND RACKED OFF SOLIDS AGAIN. IT STAYS ON FINE LEES UNTIL BOTTLING, WHEN IT IS GENTLY PRE-FILTERED.
TASTING NOTE WE LOVE RIESLING! IT’S LIKE A BRACING DIP IN THE OCEAN AFTER A BIG NIGHT OUT; ONE OF LIFE’S TRUE TREATS. WE’VE BEEN FORTUNATE ENOUGH TO MAKE RIESLING FROM ALMOST EVERY REGION OF NOTE IN AUSTRALIA, WITH THIS YEAR BEING THE ICONIC CLARE VALLEY. THE RESULTING WINE IS BRIGHT AND PLEASANTLY TEXTURAL WITH RACY CITRUS FRUITS AND A POP OF WAXY LIME ON THE NOSE AND PALATE. THIS REFRESHING FRUIT GIVES WAY TO A SAVOURY, STONEY MINERALITY AND A SUBTLE TOUCH
OF HONEY THAT HELPS ROUND THE WINE OUT.