The fruit is carefully hand harvested and taken to the winery in pristine condition. For the ‘Young Vines’ we whole bunch press some fruit in addition to crushing some, Belinda believes this “adds a more fruit forward element on the nose and front palate”. The juice goes straight into tank where it is settled for four days, it is then racked to remove it from gross lees prior to fermentation. Fermentation starts soon after and care is taken to keep it cool, around 14 °C. After fermentation is complete the wine is held on fine lees for a minimum of 8 weeks which Belinda notes “is very important for the textural element of the wine.” A hallmark of our Riesling.
MIKE BENNIE | THE WINE FRONT | 94 POINTS
One day this wine will become just ‘Riesling’ but it will have to come of age. The vines are legally old enough to drink the stuff that comes off them, now. It was the summery thirst quencher I couldn’t stop thinking about on the way back from the beach, today. All lemon-lime, sweet green apple, tart acidity, clip of chalky pucker, refreshment factor through the roof, barely there stickiness of Riesling fruit and a faint lick of kero or wet hay or something slightly savoury-waxy. Such a treat. Such a good Riesling.
NICK STOCK | JAMESSUCKLING.COM | 93 POINTS
This offers aromas of lime and lemon with attractive pithy and minerally edges. The palate has a fleshy, smooth, white-peach and lemon core with acidity drawing good length. Drink or hold. Screw cap.