Philip Shaw Riesling 2023
An alchemy between the delicacy of an elderflower and the crispiness of a green pear weaved by notes of candied citrus zest. A flowing drink in which a soft density counteracts the vibrant acidity with a clean and tasty mineral finish.
The Riesling was fermented in large oak 600L demi muid in a refrigerated container right next to the vineyard. It is the ultimate expression of terroir. wo barrels were fermented with different German yeasts and the third was a wild ferment. As with all Riesling the ferment was predictably slow and steady all the while expressing different aromas and flavours. To use a German analogy itâs a bit like making sauerkraut; it just tastes better. The ferment was stopped in the cool room and then blended with the remaining barrels in tank. Just a really fun wine to make.
Philip Shaw Riesling 2023
An alchemy between the delicacy of an elderflower and the crispiness of a green pear weaved by notes of candied citrus zest. A flowing drink in which a soft density counteracts the vibrant acidity with a clean and tasty mineral finish.
The Riesling was fermented in large oak 600L demi muid in a refrigerated container right next to the vineyard. It is the ultimate expression of terroir. wo barrels were fermented with different German yeasts and the third was a wild ferment. As with all Riesling the ferment was predictably slow and steady all the while expressing different aromas and flavours. To use a German analogy itâs a bit like making sauerkraut; it just tastes better. The ferment was stopped in the cool room and then blended with the remaining barrels in tank. Just a really fun wine to make.
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Description
An alchemy between the delicacy of an elderflower and the crispiness of a green pear weaved by notes of candied citrus zest. A flowing drink in which a soft density counteracts the vibrant acidity with a clean and tasty mineral finish.
The Riesling was fermented in large oak 600L demi muid in a refrigerated container right next to the vineyard. It is the ultimate expression of terroir. wo barrels were fermented with different German yeasts and the third was a wild ferment. As with all Riesling the ferment was predictably slow and steady all the while expressing different aromas and flavours. To use a German analogy itâs a bit like making sauerkraut; it just tastes better. The ferment was stopped in the cool room and then blended with the remaining barrels in tank. Just a really fun wine to make.
