The majority of the grapes were destemmed and pressed to tank for settling with a smaller portion crushed and remained on skins for 24 hours to enhance texture and flavour. The juice was racked and inoculated with a select strain of yeast and fermented cool in stainless steel. The wine remained on yeast lees in tank for three months before being stabilised, filtered and bottled.
Estate grown, Tellurian Riesling is made in a fresh, dry style which displays the influence of our ancient red Cambrian soils.
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