Fruit is sourced from the Taylor family estate vineyard in Valley Clare, a region that's renowned around the globe for remarkable Riesling. Grapes are picked throughout night and early morning to protect the delicate fruit. Minimal handling and filtration is employed, the harvest is treated as whole bunches throgh a chilled Pera airbag press. Only the purest free run juices are retained and transferred to fermenters for two days of rest. A range of yeasts are introduced to different components to ensure complexity and cbalance in the finished wine. Upon completion of ferments, batches are chilled, racked and stabilised, to lock in the natural intensity of Clare Valley Riesling. Alcohol 12.8%