100% whole bunch for the riesling for about 3 weeks. Pressed to stainless. The red semillon was 5 days on skins and then pressed to ceramic egg until fermented dry.
“Brought together a couple of weeks before bottling. Funny how the nose is ‘classic’ riesling country, bright mouth feel with riesling sailing like a boat on a turbulent sea, smooth finish with rolling lemon tones that just keeps going and going and going” – Yetti and the Kokonut.
10 in stock