This wild ferment Riesling is bone dry and displays intense lime and citrus flavour, with beautifully balanced acidity. Sourced from the dry grown Bimbadeen vineyard in the Clare Valley, the grapes were picked in early February, crushed and left to ferment naturally. With a further 5 months on yeast lees to develop complexity, the result is a polished wine with a lingering mineral weight on the palate. Perfect for a warm summer’s day.
Halliday – 94
“Flooded with delicious lime and Meyer lemon fruit that rushes along the palate and well into the persistent aftertaste. Natural acidity provides balance and complexity. Terrific wine at the price.“