Riesling grapes from the l’enclos du Tertre vineyard in Frankland River, foot stomped and left to ferment by wild yeast. Pressed off to old oak after six days on skins and stalks.
I could make this wine every year just to sniff upon, love that sweet smelling marzipan, spices, white flowers, musk and citrus peel. Punchy with more citrus characters and spices on the palate, leaving a pleasant mouthful of tannin. Challenging for some, but a challenge worth accepting.