Notes provided by Boomtown
This wine is made by taking the hardest pressings from each of the white ferments made each (mostly Fiano and riesling) fermented with whole berries of Mount Alexander riesling. Aromatic and savoury. The ferment builds over 6 weeks, with juice added periodically and plenty of oxygen and lees at play to help soften the edges. After the riesling berries are pressed off the wines sees a 6-month maturation in old oak casks and then gets hand bottled using gravity and a whisker of sulphur.
It’s perfect for hot day hydration. For me, ice-cold textural skinny whites make more sense than anything on a stinking hot day. If you need to add and ice cube I’m very much ok with that.