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This was sourced from 20-plus-year-old vines on a sustainably managed, small vineyard on an ironstone rock-bed in Macclesfield, in the southern parts of the Adelaide Hills. This beautifully crafted, delicate and fine-boned Riesling was handpicked and destemmed before a wild ferment in a 1500-litre foudre, where it spent two months before being moved to tank for another two months prior to bottling.