This Riesling was whole fruit fermented for 5 days to capture the more complex aromas and subtle tannins from Riesling.
After the 5 day ferment, the fruit was pressed and the ferment was allowed to finish in the stainless tank. Post ferment it was aged in the concrete Egg for 4 months to round out the mouthfeel.
Very herbaceous on the nose with eucalyptus and some juniper. The mouthfeel is tense with dried fruit and tannins that accentuate the herbal tones.
