Pale yellow in colour with big aromatics of Melon, banana tropics and citrus oil. The palate is lush and full with mango, bergamot, banana cream pie and a hint of almond. Lots of phenolic texture here, a result of the hard-pressed juice and neutral oak fermentation. This wine is made for the patio, or the picnic blanket - pair it up effortlessly with casual summer fare!
The eighth release of this experimental wine saw the “hard pressings” (when we press a little firmer into the grape skins to extract a more textural juice) of all of our Riesling blocks kept separate and fermented wild in old oak puncheons and barriques.
We reserved a portion of the juice for our visiting winemaking interns to trial five different yeast strains and three different acidity levels with. The fermentations in barrel were arrested when balance was achieved, while the trial lots were allowed to ferment dry to see how the added variable additions, conducted by our interns, evolved. The wine was then assembled after three months on lees and bottled in late February of 2019.
After a cold winter with high snowfall, the growing season got off to a slower start compared to seasonal averages. True bud break took place during the first week of May; slightly later than seasonal averages. In contrast, the summer was hotter than average and sunny days made up for the late spring. Although smoke haze from regional fires was present during parts of summer, it actually mitigated hot temperatures. The result was a slowing of the ripening phase, preventing sugar from accumulating too quickly over such a hot period. Smoke taint was a concern for some areas of the valley, however, we saw no influence on our wines. Overall our crop was slightly lower than average, leading to beautifully concentrated wines with great pedigree and ageability.