Sinapius

Riesling et al

85% Riesling sourced from the Tamar Valley co-fermented with 10% Grüner Veltliner & 5% Pinot Gris sourced from Sinapius estate grown vines. Very low yields and intense concentration of flavours, this wine was whole bunch pressed, two thirds fermented and matured in old 500 litre barrels, then remainder in stainless steel. The wine was left on lees for 7 months with occasional battonage to create a creamy mouth-feel. The wine went through partial malolactic fermentation, however still retaining a fresh natural acidity. A complex wine showing stone fruits, pears, green papaya and Tahitian lime, with hints of musk and white pepper and a savoury textured twist to a long dry finish.