An abundance of lime, mandarin flower and the zest of citrus peel compliment the broad spectrum of fresh fruit on the palate. A hint of honeysuckle and striking minerality give the wine an enticing flow with vitality and poised length.

Budburst on the 6th of October was normal however by late October we had unseasonably warm weather leading to flowering 2 weeks early. With heat waves continuing into January we were tracking well ahead of any previous harvests. Some storm events in February could still not halt the rapid ripening of the grape berries and we started our harvest the first week of March.

Amisfield blocks 1 and 10. Vines grown in the stony Lochar gravel overlaid by sandy loam. Careful hand selection of only the golden Riesling bunches and a gentle pressing regime gave us very vibrant and aromatic juice. The free run juice was fermented cool in stainless steel tank and ceased with further cooling when we felt the sugar and acid were in alignment for this style. The wine was matured on light fluffly lees for 3 months with minimal sulphur.

At Amisfield, they believe you ought to be able to taste this terroir, no matter how far you're from it, letting nature take its course in their wine making. Nestled beneath the dramatic Pisa mountain range formed over two million years ago, they blieve this was nature’s intention.