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.
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.
