From Red Hill vines planted in sand over brown loam; 100% whole-bunch fermentation for 23 days; maturation in old oak for 9 months; bottled unfined and with only minimal sulphur. The nose is bright with clean citrus and yellow plum notes and hint of kero. In the mouth the wine is really vibrant, savoury and powdery, reminding one of our tasters of a “Pfalz Riesling on steroids”! A lovely wine that will be even better with food.