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We leave it without topping to oxidise to a level I am comfortable with
spicy cedar and blackpepper then move in
Barossa’s high country and premium cool-climate district
and Makipai madness
High olfactory intensity
Ravensworth Estate Riesling 2022 colli-della-toscana-centrale We leave it without toppingWinemaker's note Our grapes we harvested from three blocks of different clones (GM198, GM239, Pewsey Vale Vines planted in 1998, grafted 2005. Harvest date: 25th March Grapes were processed to berries and pressed after 3 8 hours to ceramic flow form 650l eggs. Natural fermentation commenced about 1 2 days and progressed at a fairly regular rate peaking at 21C and competed, <0. 3g l by mid late April. Vessels topped up and mostly left alone in cellar
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