Riesling from two organically farmed Great Southern Vineyards, one in the Albany sub-region and another in Frankland. Hand-picked and direct pressed to a combination of old oak barrels and a ceramic egg. The juice underwent natural fermentation and was matured under flor for 10 months. The resultant wine has distinctive Great Southern Riesling notes of citrus blossom, preserved lemon and lime cordial, while the palate is more developed with nutty flavours and a saline tang- Ryan O’Meara, winemaker.
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