Mount Gambier, South Australia

2023 was a wet and cold vintage. The cooler season provided the perfect opportunity to make a sparkling Riesling in the Traditional Method/Sekt style. Grapes picked on 5th April. Partially whole bunch pressed, light pressing, all free run juice. Fermented in old French puncheons and kept on gross lees for 3 months. 13 months on lees in bottle adds subtle complexity, the dosage of 4 g/L balances perfectly with the higher acid from the cooler season. 

Savoury, brioche and almond notes dominate the nose initially, this yields to yellow stone fruit, nectar and lime peel characters, with a soft rose nose that lingers.
The palate is delicate and displays a chalky acidity with a creamy mouse and persistent effervescence. Savory character again here with a lingering yuzu citrus, the finish is long and mineral.  - Werkstatt