A single vineyard Riesling from the highest part of the Cooinda Vale vineyard at Campania, adjacent to the old original cellar door. Fruit was hand picked over the space of 10 days and whole-bunch pressed to tank. Inoculated fermentation (TXL strain) in stainless steel for 14 days. 5 months maturation on fine lees in 5 year old French oak puncheons.. Finished at 12.03% alc with 5.36 g/l residual and 9.0 TA with PH of 3.05 just 324 dozen produced.