VARIETIES Riesling 100%
SOIL Regional duplex – Granite base, red clay parna, loamy looking but distinctly soil
SLOPES Faces both north and south, a grassy knoll if you will
VINTAGE NOTES A very warm, dry season, small crops and a well timed rainfall in February extended vintage, maintaining acid.
WINEMAKING NOTES Juice was whole bunch pressed straight into ceramic eggs. Then left to its own devices, encouraged with positive thoughts, I wished it well but didn’t influence its journey: parenting and winemaking 101. With about 10g/l of fermentable sugar still present, the wine was put, for want of a better verb, into sparkling wine bottles and then left to finish. This created a natural sparkle, about two atmospheres, which means, if you are French petillant natural. That's all really, think of this wine as one that is fluid, as in ever changing. The yeast sediment is still there and will change the wine as it ages. Right now its fresh and zesty, cider like but these lees will add more flavour. Best to chill before opening and do this carefully, a natural wine means no 'agents' where added to stop it gushing. Roll the bottle to stir the sediment and then open and pour.
ANALYSIS pH2.9, TA 7.5g/l, FSO2 – nothing added so technically nil
PRODUCTION 300 6-packs