Predominantly made from fruit off the original site planted in 1976, also includes fruit from a vineyard planted in 2015.
After partial skin contact this wine was fermented in tank and French oak cask. This wine was made with zero additions apart from minimal sulphur.
"It's at once generous, spicy and complex, layered with notes of ginger, honey and the creaminess of lees age and a well-gauged drop of sweetness. A main course Riesling of texture, richness and tremendous dexterity on the table." Tyson Stelzer WBM Sept/Oct 2019