The Riesling was left on skins over night for phenolic texture and to fill the mid palate, wild fermented in barrel and bottled after 9 months in old (neutral) oak. Diam closure with (hand dipped) wax seal. All fruit estate grown at Paradigm Hill in Merricks North.

Single vineyard grown fruit from Merricks North. Ripe Riesling fruit is harvested and crushed and left on skins for 24 hours to allow for soft and long extraction, then gently pressed to old barrels where it undergoes wild yeast fermentation. After 8 months of aging on full lees in barrel, results in a textured Riesling with generosity of fruit supported by the creamy textural elements. Showing aromas of apple blossom, lime and creamy, spiced pear, pure gentle and crisp palate with a fine powdery feel with a whisper of yuzu zest. - Cornelius Ribb