Tasting Notes: This wine has very pale-gold colour with flashes of green. The nose is of medium intensity. It conjures up freshness with Cape Gooseberry, elderflower white freesia flowers and lemon zest.

This is a bone dry Riesling which becomes obvious with a bright, tart entry. The elements discovered on the nose persist with notes of grapefruit, pine needles and a complex minerality, providing a lemon-sorbet cleansing finish.

Viniculture: Grapes were picked in the early morning of the 7h March 2018. Picking decision was influenced by the flavour development in the grapes. The grapes were handpicked into small lug boxes, delivered to the cellar the next morning.

The crates were emptied into the pneumatic press for whole-bunch pressing. Juice was handled reductively and inoculated with Alchemy II yeast. Fermentation took 3 weeks at temperatures between 12ºC and 14ºC

The wine was racked off its gross lees and left for about 4 months on its fine lees with stirring when needed. The wine was then racked, stabilised with bentonite, crossflow-filtered and bottled.

Winemaker: Richard Kershaw MW, Dudley Wilson

Vine clones: WR239 grafted upon R110 rootstock

Block: Grapes are hand harvested from East facing block

Balling at Harvest: 20.8

Soil: Table Mountain Sandstone

Packaging: 750ml Riesling bottles with Stelvins

Vegan: Yes

Awards: Decanter | 91 Points, IWC | 92 Points, Gilbert & Gaillard Gold, Tim Atkins MW | 91 Points

Date of Release: April 2019

Alcohol: 12.6% Vol

Sugar: 2.0 g/L

Total Acidity: 7.0 g/L

PH: 3.01