Riesling

Mewstone Riesling is grown on the banks of the D'Entrecasteaux Channel in Flowerpot, Tasmania. The gentle, north facing slopes capture the cool southern sunshine.

The fruit is whole bunch pressed, crushed and left to soak for 24 hours. The juice is then pressed to seasoned oak, where it ferments naturally.

Cool late autumn temperatures draw out the fermentation. After about six weeks, the ferment is stopped to ensure a balance of sugar and acidity. The wine matures on lees until late spring before filtering and bottling.

Pale straw, Mewstone Riesling has bright citrus flavours, clean acidity and just the right amount of residual sweetness. Cellaring potential is seven years.