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Created to emulate the very special Moselle Rieslings of the 80s and 90s, but with the sugar toned down a little for the modern palate. One vineyard delivers the tight, punchiness you want in an Aussie Riesling, with the other vineyard bringing a delicious botrytis richness and complexity to the mix.

Fermented at low temperature for 3 months until the sugar / acid balance was just right - this wine really is a labour of love that would go perfectly with a seafood curry or your Friday night Fish n' Chips.