100% estate grown Riesling from vines planted in 1954. Alc/vol 12.4%, Total Acid 7.80g/L pH 2.96. Gardener Thomas Myatt was the original title holder of this property, arriving on the ship that bought the first sheep to South Australia.

The Riesling is handpicked and sorted in the vineyard, crushed, destemmed, and pressed to about 550T/L (to incorporate some phenolics) and fermented in stainless steel. 1T is also basked pressed and handled oxidatively before wild fermentation in an old French oak puncheon and aged on gross less for 4 months before being blended in with the stainless-steel portion.

In a frosty glass, this Riesling is all explosive zesty lime lift and citrus blossom perfume that follows through to a mouthful of crisp clean, light & bright lemon oil laced fruit, sliding out to a ‘clean as a whistle’ finish!

Definitely the wine equivalent of squeezing a lemon wedge over seafood! In a country that’s warm or warm & humid most of the year, it’s tremendous to see the volume of fruit on the nose and in the glass…..even when chilled.