Three clones of Riesling are planted on 2m wide north-south rows at 1m spacing.  In 2019 the vineyard enjoyed a dry, warm start to summer and cooler days towards the end of the season ensuring ideal ripening conditions.  The grapes were crushed, pressed and fermented in stainless steel. The wine was left on lees for a short period to add texture and weight to the wine.

Delicate citrus floral aromas lead on to a palate which presents a full mouthfeel of sweet pear, lime and lively acidity. 

An off-dry (slightly sweet) style of Riesling with 14 g/L of residual sugar, making it an intriguing match for food with bold flavours such as chilli crab, strong cheeses or Sichuan chicken.

“(…).  Its bright, juicy/limey palate is very refined and elegant. Partner it with a fresh, Asian-inspired salad or simply enjoy as a stylish aperitif wine. Lovely.”
Mark Smith, Tasmanian Times, April 2021