|Residual Sugar (G/L)||2.0|
|Full Cases Produced||108|
After extensive sorting, the grapes were pressed as whole clusters and the juice was left to settle in stainless steel using cold temperature. After 4 days, the juice was racked off its sediment and fermented in neutral oak puncheons using non-selected, wild yeast.
Once fermentation was completed, the wine completed MLF and was left to age on the gross lees without the addition of sulphur. After 18 months of aging, the wine was racked out of barrel into stainless steel tank for settling.
The grapes for the 2016 Renaceau vineyard Riesling were harvested by hand on September 27, 2016
The 2016 Renaceau Vineyard Riesling was bottled on June 28, 2018 without fining or filtration.
Texture defines this unique barrel-fermented riesling.