The 2017 Pais Alto Riesling was produced from a small 1.3 T parcel of fruit taken from the 40 year - old “Kyara” vineyard in the Eden Valley. An unconventional style, grapes were hand – picked on March 17, crushed and destemmed followed by juice extraction via basket pressing without the addition of sulfur. Juice was warm – settled overnight and racked to a 700 L concrete “egg” including approximately 2% “fluffy’ lees. Approximately 2% w/v whole fruit was hand – destemmed and added to the fermentation vessel. Fermentation commenced naturally resulting in a long, slow and cool ferment lasting 23 days. Once sugar dry, the wine was sulfured and heat stabilized prior to spending 9 months “sur lie”. The wine was then racked off lees and bottled with no additions or fining agents. As a result, the wine displays complex aromas and flavours of spiced apple, strudel and lime with good mid - palate fruit weight and a creamy, highly textured palate.

Production details
Vintage − 2017
Region − Eden Valley
Varieties − Riesling, 100%
Alcohol − 12.5 % v/v
Total Acidity − 6.62  g/L
pH − 3.42
Production − 68 dozen