A trial to take the traditional crisp, fresh style of Riesling and give it body and texture. The grapes were harvested and pressed, with 20% volume of whole berries added back to the juice. Fermented on skins, then transferred to old oak Puncheons for 6 months. The resultant wine is complex, textural with an earthy element, backbones with a fine acid line and crisp finish.
The palate is full and luscious with the balance coming from the crisp acid finish. Made to enjoy with food and drink slightly below room temperature.
