Produced from mainly clone 239 on Riparia Gloire this Riesling was sourced from several blocks on the Greystone vineyard but predominantly areas high up on the slopes. These are sites where the vines are growing in clay over limestone. The blocks consistently produce small, tight bunches of intensely flavoured fruit. Leaf removal is carried out soon after fruit set to allow good air movement through the canopy and then a second pass of leaf removal is done in January to assist with ripening and help reduce the levels of malic acid at picking. The high blocks at Greystone ripen slowly and develop great length and complexity so that by harvest time the fruit has ripe, tanned skins, lovely lignified seeds and rich spicy flavours. Handpicked.
Handpicked and whole bunch pressed after a 10 hour skin soak. Zero botrytis and picked earlier than the medium Riesling for lower sugars and ultimately a more balanced dry style. Fermented at 14 degrees C for two weeks through to dryness. Kept cool post ferment and sulphured one month later. Extensive lees stirring contributes texture and layers. Estate grown, estate bottled..