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Sourced from the King’s Hill Vineyard in Summertown, Piccadilly Valley. The fruit was hand picked early in the morning of the 9th of March 2025. The fruit was destemmed and held on skins for 3 hours before pressing out. After settling overnight, the juice was racked to stainless steel and allowed to wild fermented. At the desired residual sugar (22g/L - off dry), to offset the high natural acidity, the wine was chilled and sulfured to arrest ferment. The wine was held on lees for a further 5 months before filtration and bottling in early August 2025.
A supple, richer style of Riesling in stark contrast to the traditional Australian ‘steely’ Riesling style. Made with drinkability firmly in mind.
Diam Closure.
Sourced from the King’s Hill Vineyard in Summertown, Piccadilly Valley. The fruit was hand picked early in the morning of the 9th of March 2025. The fruit was destemmed and held on skins for 3 hours before pressing out. After settling overnight, the juice was racked to stainless steel and allowed to wild fermented. At the desired residual sugar (22g/L - off dry), to offset the high natural acidity, the wine was chilled and sulfured to arrest ferment. The wine was held on lees for a further 5 months before filtration and bottling in early August 2025.
A supple, richer style of Riesling in stark contrast to the traditional Australian ‘steely’ Riesling style. Made with drinkability firmly in mind.
Diam Closure.