Wednesday, October 17, 2007


Fruit was sourced from Western Australia’s renown Riesling growing area, Frankland River.
The fruit was machine harvested. Only the free run juice was retained and cold settled. Then only the clearest of juice was taken for fermentation to ensure fresh, clean fruit characters.
A long and slow fermentation at temperatures between 11-14 degrees C was used to retain the delicate fruit esters of this exceptional Riesling.

The palate is intensely flavoured, showing lime juice and citrus characters expected of the variety with a clean, dry acid finish.

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