Crafted from 85% Riesling sourced from the Tamar Valley and co-fermented with 10% Grüner Veltliner plus 5% Pinot Gris sourced from our estate grown vines. Very low yields and intense concentration of flavours, this wine was whole bunch pressed, two thirds fermented and matured in old 500 litre barrels with the remainder in stainless steel. The wine was left on lees for 7 months with occasional battonage to create a creamy mouthfeel. The wine went through partial malo-lactic fermentation; however it still retains a fresh natural acidity. A complex wine showing stone fruits, pears, green papaya and Tahitian lime with hints of musk and white pepper and a savoury textured twist to a long dry finish. Enjoy now until to 2020.