A blend of Cooinda Vale, Butcher’s Hill and select parcels from the Coal River Valley. Fruit was handpicked and cooled overnight to 5 degrees. fruit was then whole bunch pressed to tank. fermented in stainless steel and juice inoculated with TXL strain yeast. brief maturation on fine less prior to bottling

Opening with candied orange zest and mandarin the clean acidity revitalises the palate and clears the way for lime cordial, apple sherbet, dry honeysuckle and white jasmine to finish off this outstanding cool-climate riesling.
Winemaker Notes