Riesling from the Butchers Hill vineyard at Richmond in the Coal River Valley. Whole-bunch pressed and fermented in tank with a further five months on fine lees in old French oak. Pristine fruit and unwavering precision = a beautiful wine. Green apple and lime fruits, wildflowers, crushed stone and grapefruit pith with liminal glimpses of lemon curd. It sports a wicked tubular palate shape of pure citrus fruits and rides on mineral-laden rails of acidity, all focus, velocity and detail. Tremendous length of flavour and sustain here.
