The 2018 vintage in the Eden Valley commenced with early regular rainfall, giving the vines a great start to the growing season. The drier summer kept the chance of disease very low and the canopies were very balanced and healthy ensuring optimum fruit concentration and acid retention in the wine. This delivered a vibrant and crisp Riesling with exceptional citrus fruit flavours.
The fruit was harvested in the cool of the night then was pressed off skins immediately. Once the juice was clarified, yeast was introduced. The ferment went for 3 weeks at temperatures between 12-14 degrees to retain the delicate flavours and aromas of the fruit. Once ferment was over, the wine was stabilised and clarified before bottling.
The fruit was harvested in the cool of the night then was pressed off skins immediately. Once the juice was clarified, yeast was introduced. The ferment went for 3 weeks at temperatures between 12-14 degrees to retain the delicate flavours and aromas of the fruit. Once ferment was over, the wine was stabilised and clarified before bottling.
