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This cool region near Albany in the Great Southern is ideally suited to Riesling, having made some beauties over the years. Interesting thing here; it’s been left on lees for four months which has contributed to its appealing textural mouth feel. And it was wild yeast fermented. It has the usual citrus lemon scented aromas but there is also a distinct regional spiciness adding further appeal.
Blackberries, prune plums and juniper. Licorice root, anise and black peppercorn. An alluring perfume that teeters between sweet black fruit and high toned florals and
An electric, fuchsia rimmed hue in the glass. Redcurrants, pomegranate juice and blackberries. A swirl of boysenberry compote and kalamata olives. Crushed coffee bean, dill
Powdered sandstone, pomelo skin and golden delicious apples. Stewed pears, honeysuckle and nougat. Mock orange, lemon sherbet and freshly washed linen. Some lofty floral tones
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