Benchmark Clare Valley Riesling, bone dry and poised with characteristic lime and pepper flavours adding complexity to the fine and lifted mineral core.
The fruit was hand-picked during the latter part of February and was immediately chilled for 24 hours, prior to whole bunch pressing. The juice was completely racked off its solids after approximately 48 hours and fermented. The fermentation process took place without lees agitation or stirring and once fermentation was complete, the wine was racked off its lees. Oxygen was not purposely introduced at any stage, as the wine was made as reductively as possible.
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