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Made from organic Riesling grown at Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley in Marlborough.
Hand-picked fruit was whole-bunch pressed using a low maceration press cycle, the juice cold-settled then racked to fermentation vessels. Half was inoculated in a stainless steel tank using cultured yeast, and the balance filled into old French oak barriques where it underwent spontaneous indigenous yeast fermentation. Transferred to a stainless steel tank where the fermentation was stopped, retaining 20 g/l residual sugar. Filled into old barrels where it remained on yeast lees for a further 6 months.
A virtual fruit salad of mandarin segments, white fleshed peaches and crisp apples, sprinkled with lemon blossom and a dollop of honey. This is a lively, aromatic off-dry style of Riesling that delivers a sherbet-like balance of bright, natural acidity and a subliminal touch of sweetness.
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