2017 Rennersistas Waiting For Tom Weiss



A blend of 70% Weissburgunder and 30% Chardonnay.
The fruit was all destemmed and spent between 3 to 8 days on skins. An additional 8 months on lees followed in used barriques and one new 2.000 Litre Stockinger. Lanolin and a phenolic edge, great acidity balanced by fleshy fruit, precise and fluid.

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