Notes from the winemaker Owen:
The 2023 Riesling was produced using grapes sourced from the Yarra Valley from the subregion of Yarra Glen/Dixons Creek. Production is limited with just over two tonnes of grapes producing 1500 bottles. The parcel was hand-picked and then chilled overnight; the following day it was destemmed and airbag pressed. The juice was then cold-settled and racked into a fermentation tank, taking a significant amount of light fluffy lees. Although this was a natural fermentation the juice was inoculated with actively fermenting juice from another spontaneous fermentation, this kickstarted the riesling fermentation which lasted 26 days at 17 degrees Celsius. The wine was then transferred to old oak barrels as it fermented through the last few grams of sugar. Sulphur was added to each barrel to stop malolactic fermentation from occurring and to protect it from oxygen. The riesling remained in old oak barrels for 6 months before being racked, stabilised, filtered and bottled.