Riesling picked reasonably ripe by Yarra standards, yet the acid still required taming. Fermentation was started as whole clusters and remained that way for a good couple of weeks before pigeage and then pressing off into old wood to finish. The wine was kept on full fermentation lees for about 9 months. Racy aromatics, pithy citrus flavours and loads of interesting texture. – Sam Hooper, Greenhouse Knight

The latest addition of the Greenhouse Knight range, this Weisse Riesling is racing with acidity, with bright lemons and limes layered with all those wonderful granny smith apple, apricot and juicy yellow fruits.