Description / Reviews
// Riesling from Warragul, Gippsland
"Wild fermented and aged for eight months on fine lees in a mix of stainless steel and French oak, building both weight and finesse. In the glass, it’s pale straw. Aromatics lean into classic citrus and mineral territory: lime zest, green pear, crushed rock, and a touch of flint and petrol. The palate is sleek but mouth-filling, carrying a lemon-sherbet brightness that neatly offsets the 5 g/L of residual sugar. Textural and dry, it’s a nuanced, modern expression of cool-climate Australian Riesling, built as much on feel as on flavour." - Entropy, Winemaker
"Smelling this, tasting this, well I just wanted to savour it and so I did. While an expression of the site (two old parcels go into this), it’s made with great intent – wild fermentation, on lees for eight months, a mix of stainless steel tank and French oak barrels. That partly explains its fruit profile and texture of lemon and barely ripe white nectarine, freshly sliced Packham pear with a ginger infusion; it’s spicy, tangy and juicy with a succulence across the palate. There’s a fine thread of acidity pulling this together into a long finish. I didn’t want my glass to empty." - 95+ Points, Jane Faulkner, James Halliday
