Butcher's Hill Riesling

Pooley Butcher's Hill Riesling is grown on Butcher's Hill Vineyard at Richmond. The steep, north facing slopes ensure long sunlight hours and protection from cold southern winds.

The fruit is handpicked, chilled and whole bunch pressed to tank. The juice is cold settled before being racked to five year old French oak puncheons, where it is inoculated with a select yeast strain.

Fermentation lasts nearly two weeks, followed by five months of maturation on fine lees in oak prior to bottling.

Pale yellow, Pooley Butcher's Hill Riesling has robust citrus flavours with talc-like minerality and a persistent acid profile. Cellaring potential is seven years.