Fermented in ceramic and concrete eggs and left on lees for ten months. The nose combines lemon thyme and rosemary aromatics with some ginger flower and sherbert spice. On the palate the mouthfeel has a pithy liveliness and energy supported by an persistent crystalline acidity wrapping up with a sapid saline finish.

"Riesling from the Palisander vineyard in Tea Tree in the Coal River Valley. Pale straw with precise aromas of green apple, lemon, lime and grapefruit with tones of clover blossom, meadow flowers, green apple sorbet, rosemary, ginger cake, crushed stone, sea spray and ozone. Taut and fine with pure citrus and apple fruits, herbal tea, citrus sherbet and stone. Acidity is bright and saline and it has a finish that draws longer and true with just a slink of texture." 95 points, Dave Brookes, Halliday Wine Companion