Another collaboration from Jan Matthias, this time with visiting Aussie winemaker Sam Guy Renzaglia. Riesling with 72 hours of pre-fermentation cold soak, and then the lees and the juice were separated. The lees were fermented in demi-johns and then added back to the juice later.
Herbal and a bit developed on the nose – ie: some mild oxiditative stuff going on. Quite broad, and indeed leesy on the palate – creamy and big on texture. But I found the fruit and the freshness a little lacking. The label is more interesting than the wine in this case.
No added sulphites.
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