Riesling: The wine that won't tell you when to stop
The 2023 Riesling was produced using grapes sourced from the Yarra Valley
Production is limited with just 1500 bottles produced.
The Winemaking: A slow and sultry ferment
The parcel hand picked and then was chilled overnight; the following day it was destemmed and airbag pressed. The juice was then clarified and racked into a tank taking a significant amount of light fluffy lees.
The juice was inoculated with actively fermenting juice from another spontaneous fermentation, this kickstarted the riesling fermentation which lasted 26 days at 17 degrees Celsius. The wine was transferred to old oak barrels as it fermented through the last few grams of sugar. Sulphur was added to each barrel to stop malolactic fermentation from occurring and to protect it from oxygen. The riesling remained in barrel for 6 months before being racked, stabilised, filtered and bottled.
What To Expect: Flirty florals and a racy edge
This Riesling has a tight acid, good length and structure topped off with a floral nose