A small portion of the wine was fermented in large old oak vessels to add some further complexity to the wine. All of the juice was fermented by natural wild yeasts and then racked off its lees at the end of fermentation. The wine was prepared for bottling without any further ‘manipulation’, other than filtration to retain the pristine character of this delicate Riesling.
- VIC - Other Victorian
Light straw-green; flooded with juicy lime and lemon fruit; far more showing at this stage than the normally ultra-reserved Delatite style, but there is no hint that the wine will blow out quickly. Wild yeast fermentation was used, but this alone is not the explanation, vintage also played a role, and also conferred the spine of acidity. James Halliday, Rating 94, 11th July 2013
Winery Tasting Notes
Shows lovely delicate floral aromatics.
Layers of lemon rind and lemon blossom with fine talcy structure and a fresh acid finish.