4 bottles only

The Riesling was harvested in early April and wild yeast fermented. Components were fermented in old oak and stainless steel then matured, mostly in oak, for six months on fine lees. In the winemaking mind it was important to preserve/respect the vibrancy of the fruit but to also seek further subtle depth of complexity and palate texture and flow. Not too fruity, not too savoury, hopefully a wine to please Goldilocks. It feels like we have landed pretty close to where we would like the style to be. The nose has subtle layers of complexity starting with lime, lemon and grapefruit. Then there is some sherbet, spice, floral notes and some savoury, lees derived nuance. The palate begins with texture, then flows, freshens, fills and drives with bright acid and chalky mouthfeel. It will certainly improve with a few years in the bottle and live well beyond.