Riesling 'Dry'

• Riesling
• Sourced from Block 2 of the Elms vineyard, an east facing gravel outwash fan immediately to the north of Block 3
• Very deep angular schist gravels with thin loess covering
• Hand harvested
• Whole bunch pressed and settled for 5 days before racking
• A slow fermentation of 12 weeks with indigenous yeasts to almost complete dryness (3g/L RS)
• Rested on fine lees to build palate weight before bottling in early-September

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