Forest Hill's experience with Riesling dates back forty years to when the first two acres of vine anywhere within the Great Southern region were established. One of the most precious sites planted to the superior terrains around Denmark, it was selected by Dr John Gladstone, one of the pioneers of West Australian viticulture, later acquired by Robert Holmes à Court. Nothing short of exquisite, a fine acid structure will see it evolve beautifully, clean varietal fruit and softness make it a perfect match today alongside Thai prawns in ginger, chilli and lime.

Riesling is harvested early in the morning to ensure the coldest possible fruit temperature. A key aim of the winemaking process is to preserve the very delicate flavours and aromas. Fruit is immediately pressed without enzyme for a gentle and quick extraction. Only the first portion of free run juice with the freshest flavour and the lowest concentration of phenolics is transferred to tank. Juices are cold settled, racked and left to ferment with wild yeast at 14C to 16C. Wild fermentation of the juice although risky for such a fragile variety adds complexity of flavour and increases palate texture. Upon completion the wine is fined, filtered and bottled as soon as possible to preserve the vibrant flavours and aromas.