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Riesling from Blocks 2 and 4 of The Elms vineyard was carefully hand-picked, whole bunch pressed, settled for 4-7 days before racking, then fermented with indigenous yeasts. The 3 week fermentation was stopped by chilling when the optimal balance was achieved between the acidity, alcohol and residual sugar (56g/L). Careful winemaking with minimal
processing highlights the crisp natural acidity and the Riesling characters are delicately poised in the low alcohol of 9.0%.
Aromas of citrus peel and ginger combine with a distinct minerality. A burst of sweetness on first sip is immediately complimented by ripe stonefruit and mandarin flavours. The residual sugar quickly becomes secondary once the acidity and vibrancy of the fruit complete the harmonious mouthfeel. A tropical finish that lingers and intrigues.