Riesling from the Antipodes vineyard in the Coal River Valley. The fruit was destemmed and given 24 hours of skin contact before being pressed to old French oak barriques for a long cool primary fermentation. The wine completed full malolactic fermentation in spring and spent one year in the barrel on full lees before bottling.
45 dozen produced
Ned Goodwin MW:
'Very good Riesling, with judicious skin contact delivering notes of pickled quince, salted peanut and tangerine oil. Some dried hay and finger lime, too. The feel is mid-weighted and succulent, with a flow of unfettered fruit and cut grass freshness, all in impeccable relief against the breadth of older wood, malolactic and smart less handling that promote the wine, while tempering Riesling's high acidity.'
Rated 95 points