Spinifex Riesling 2016
Varied fermentation techniques utilised -25% fermented as whole berries, 10% ferment in old French oak (500L), partial malolactic fermentation with the balance in Stainless steel. All indigenous yeasts (wild) matured on lees for 4 months. No filtration. Dry - approximately 1.5 g/Litre residual sugar.
Gains weight and texture from ultra low yield, highly concentrated fruit and combination of said fermentation methods and elevage