65% Riesling, 35% Gewurz. The skins were left in contact with the wine for 8 months — 243 days to be exact. Fermented using natural yeasts (i.e. wild fermented) with light punchdowns during fermentation for gentle extraction from the skins. When dry the tank was sealed and opened only a handful of times during the year. Full natural malo. It was pressed and moved into older oak for 3 months, racked once thereafter and bottled. Bottled with fine lees; unfixed/unfiltered. Bottled in September of 2020 with minimal (5ppm) sulphur.
A Nose of sweet marmalade with a hint of mushroom. A refreshing palate with moderate tannins and tantalizing acidity.
Cases Produced: 150
Grower: Ed Hughes, Greg Wertsch
Harvested: October 2020