The fourth sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. Canes were cut late in March and the grapes harvested on the 16th of May. Fruit was hand-picked at 16.5 baume, whole bunch pressed to tank, juice was then put back on skins for 24 hours, pressed and repeated again. In total three press cycles to extract sugars, 5 months on lees prior to bottling. 257 dozen 375ml bottles produced.
11.0% alc/vol; pH 3.02; 7.8 g/l TA; 142 g/l RS.
Incredible balance and harmony within this luscious dessert wine, lifted jasmine, honeysuckle and citrus blossom are accompanied by caramelised apricot and lime peel on the nose. Lively aromas of lime, orange pith and almond await you on the palate.
