Sourced from two tiny parcels in prime Riesling country, with its signature red dirt over limestone. Hand-picked in the cool of the night to help ensure a slow start to fermentation. De-stemmed, then gently pressed, keeping the pressings separate. A cool ferment of 12 degrees was maintained over 16 days. The two vineyard batches were kept separate until final blending took place. Left on lees until final filtration prior to bottling. Zestful, yet fine, epitomising what dry Watervale Riesling’s all about. Freshly squeezed key lime and lemon rind with a hint of rose petal perfume. Picked early to retain loads of natural, crunchy acid.