Region: Gippsland, VIC

Variety: Riesling

Organic farming

30 year old dry grown Riesling from the red volcanic soils of western Gippsland.

Whole bunch pressed direct to tank, chilled for two days then racked to tank for a long and cool four month ferment.  Ferment was eventually arrested by further cooling, leaving around 7-8 grams of RS, needed to balance the acidity. Six months elevage in ceramic egg.

For us this is the perfect style of Riesling - not too austere and with some moreish generosity on the palate. Mouth watering acidity keeps you coming back for more, and makes you crave fried fish or Chinese food