Production
The Riesling grapes are sourced from vineyard sites near the village of Kasel in the Ruwer valley - characterised by loose slate soils. They are hand-picked, undergo selection, and then are fermented in small stainless steel tanks. The wine rests for a few months on its fine lees, before bottling the spring following the harvest.
Tasting notes
On the nose this has subtle aromas of elderflower, with the palate giving a remarkably punchy contrast full of steely, lime and grapefruit flavours underpinned by a mineral backbone. The finish is long with delicate petrol aromas.
Food match
Pair with lightly spiced Asian cusine - perhaps pork or fish dishes. The racy acidity means it could easily stand up to a lively, limey ceviche.
