This is 100% bush-vine Riesling from Frankland River. It was hand-picked and foot stomped, and the skins were left in the juice to soak overnight. It was basket-pressed and allowed to naturally ferment in sandstone jarre and a couple of older barrels. The wine rested on full lees for six months. This skinsy number might be the wine of the vintage for Andries and Yoko. It has a bright straw hue and tastes like citrus dipped in wild honey with a cracking lip-smacking acid.