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Time for a single site Riesling with some meaning!

Still from the same Flaxman’s Valley vineyard high up in the hills of Eden Valley, still picked in the middle of the night and delivered to the winery before sunrise. This time we fermented it very differently.

Firstly we left a small portion on skins and oxidatively open fermented it with 2-3 daily skin punch downs to keep the skins nice and wet.

We drained off the free run, let settle over night and then rough racked collecting a lot of “fluffy” solids and fermented long and cool in a stainless steel tank.

Lastly, the pressings cut was drained into seasoned French oak to ferment in barrel to give even more texture and mouthfeel.

Once all these ferments were completely dry, we blended small amounts of them together with the free run with the aim to create a Riesling with interest and a delicious amount of texture (ie present but not overpowering).

No fining was done so the wine is Vegan Friendly.