Grown at 830 masl on Jurassic basalt high up on the Whitlands Plateau, this Riesling is hand-picked and wild-fermented, as always. Half of it was macerated on skins for a month, while the other half was pressed after 10 days. After spending over a year in stainless steel for élevage and finesse, it tastes like lemon balm, ginger, and rindy cumquat.
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Grown at 830 masl on Jurassic basalt high up on the Whitlands Plateau, this Riesling is hand-picked and wild-fermented, as always. Half of it was macerated on skins for a month, while the other half was pressed after 10 days. After spending over a year in stainless steel for élevage and finesse, it tastes like lemon balm, ginger, and rindy cumquat.
Free Shipping on Orders Over A$200 / Use Code FREESHIP
