Riesling makes such pretty wine so our main aim when making it is to hold onto the floral aromas and fresh characters. We do this by employing anaerobic winemaking techniques. Grapes were harvested from two different sites and kept separate for fermentation. The fermentation itself was done at cool temperatures in tank using neutral yeasts. The wines were then blended, ready for bottling.
Harvest Date March 2018
Total Acidity 9.0 g/l
Residual Sugar 6.94 g/l
Bottling Date July 2018
Gold – New International Wine Show 2018
Bronze – New Zealand Wine of the Year Awards 2018
Bronze – Canberra International Riesling Challenge 2019