This low yield Riesling was carefully harvested by hand under optimal conditions. The grapes were pressed whole into “free run” juice and fermented cold with selected yeast.
Off dry with an ideal 10 grams per litre of acidity.
Mouth watering , grapefruit and crisp apple and precise acidity. Serve chilled as an aperitif, or with shellfish, oysters on the half shell, bay scallops and fresh summer salads.
This small lot wine was Barrel Fermented with “wild” yeast and aged in new and used premium Canadian Oak. It has over the top notes of apricot, tangerine, caramel and coconut milk. The palate gives way to a big and round mouth feel with an extremely long finish.
This calls for buttered lobster, cream based dishes and rich soft cheeses.