Fruit from Freeman vineyards in Prunevale, Hilltops region. Pressed to 65% yield. Separating free run, mid press and hard press into 3 different ferments. Free run and mid press juice racked off lees and then fermented on indigenous yeast in stainless steel. Hard press juice pressed straight into old french oak barriques on gross lees and fermented with indigenous yeast. All 3 batches racked off fermentation lees after 4 weeks post fermentation and stored for 5 months to settle. Blended together with no fining or filtration. 30ppm SO2 added before bottling.
Honey dew, citrus flowers and lime. Loads of texture and warming to the palate. Unlike the stripped, austere local rieslings we're used to, this has character and depth. To be drunk between room and fridge temperature.