This is the estate’s jewel, its flagship wine that’s not released until two years in the bottle have passed. The fruit is hand-harvested cool in late fall, then bunch sorted and destemmed with a four-to-six-hour cold soak before gentle pressing. Slightly settled juice is fermented cool with non-aromatic and wild yeast in stainless steel to desired dryness when fermentation is halted. It shows a light golden colour in the glass and a nose of lime peel, emerging sweet petrol, bergamot, bin apples, a subtle note of ginger and wave after wave of river-rock/saline minerality. It’s crisp, vibrant, and joyful on the palate with wild honey sweetness tempered by racy acidity, lime zest, bin apple, ginger, and savoury notes that all together is a deep, complex and minerally-driven Riesling with a fresh, saline finish. Bravo!