German Job Riesling

The grapes were hand-harvested on the morning of 21 February 2023 and transported to Devon Valley under refrigerated conditions prior to processing. Bunches were whole-bunch pressed, this being a more oxidative process where very limited oxygen uptake during pressing refines the angular elements of Riesling expressed the palate. Thereafter we go full reductive vinification, where all oxygen is excluded from the must through copious additions of dry ice. Once settled, the must is fermented in tank with natural/endemic yeasts ensuring the purest expression of our terroir. Fermentation lasted 7-weeks eventually stopping of its own accord with a residual sugar of 10g/L, this ensuring perfect palate balance.