Hand picked on two dates a fortnight apart to capture both natural acidity/freshness and intensity of flavour, the riesling was then gently whole-bunch pressed and fermented on solids and bottled without fining with only a minimal addition of sulphur dioxide. Aromas of fresh first rainfall on slaty soil with jasmine white florals lead to a natural acidity tensioned palate, it’s dolomite/ Quartz mineral core adorned with a bounty of nutmeg, cardamon and cinnamon spiced apple, peach and feijoa fruits.