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Tasting Notes: A flinty minerality leads to a palate with citrus zest, green apple, florals and a brilliant rush of lively acidity. The Riesling grapes were gently pressed and the crisp and freshing juice was allowed to settle on lees for 48hrs. The juice was fermented cool using selected Alsacian yeast and a pied de cuve was used to naturally ferment a portion of the blend. The Wine was matured on light fluffy lees for 5 months before bottling NZ
Amisfield Winery:
