A super crispy, very textural, fresh riesling, from Harcourt, Central Victoria.
Minimal intervention winemaking, only a touch of preservative at bottling.
Riesling grown on sandy granitic loams in the Harcourt Valley. Farmed using sustainable practices by Shannon, Leah, and John.
50% of the fruit was whole bunch pressed into stainless steel, for ferment. The remaining 50% was foot stomped, and macerated on skins overnight. The skin contact is for texture, and weight, as opposed to being an 'orange wine'. 50% of the wine was raised in stainless steel over winter, the other 50% was raised in old oak barrels. Malolactic fermentation occurred naturally in the spring, and the wine was bottled unfiltered.