2025 Bindi Dhillon Glenhope Riesling

The Riesling was harvested in late March and wild yeast fermented in old French oak and matured for six months on fine yeast lees. In the winemaking mind it was important to preserve/respect the vibrancy of the fruit but to also seek further subtle depth of complexity, palate texture and flow. Not too fruity, not too savoury. The nose is complex with musk, blossom, talc, lime and savouriness from lees ageing. The palate is medium weight, fresh, textured, dry and balanced. It’s very delicious now and will gain poise and flow over the next half dozen years.