52% Riesling and 48% Gr�ner Veltliner. The first pick took place on 5th April, followed by a second pick on 13th April 2016. The grapes came in with average Brix of 20.9. The Riesling had 24-48 hours skin contact, with whole clusters given a gentle foot crush to bathe the bunches in juice. The Gr�ner Veltliner had up to 34 hours whole berry skin contact with gentle foot crush. Each pick was pressed together to form a single juice, then given a static settling overnight before being racked off of heavy lees. Fermented and aged in stainless steel barrels and old oak barriques for 11 months. Alcohol 13%; pH 3.17; TA 6.8 g/L.

Riesling / Gruner

  • Burn Cottage