Dry Riesling

Robert Stein Dry Riesling is sourced from numerous older vineyards in the Mudgee region, including blocks planted in 1976 by the late Robert Stein himself.

After whole bunch pressing, the juice is typically fermented in a stainless steel tank with inoculated yeast. In some vintages a portion uses wild yeasts, ferments in old oak barrels or rests on light lees to add texture.

Clear pale straw, Robert Stein Dry Riesling is a crisp, racy wine with a touch of sweetness balancing its natural acidity. Cellaring potential is seven years.