2023 'Illuminate' Riesling
My approach to producing Riesling is very simple and relaxed. It’s all about capturing the essence of the site, harvested at exactly the right time to express the origin of where its from with no tricks in the cellar. Pristine fruit is whole bunch pressed to tank using a long, slow, manual cycle on the air bag press. After cold settling overnight (ambient evening outside temp during this cold vintage), the juice is racked the following day and left to ferment naturally with indigenous yeast. Once primary fermentation is complete, the wine remains on full lees for eight months and goes through full malolactic fermentation. A small addition of sulphur is made post malo, and again just before estate bottling.
The fruit comes from the Landsborough site, farmed organically and certified by legendary viticulturist Cory Hope. The vineyard sits on well-drained soils composed of loose quartz, shale, and siltstone—resulting in a wine with incredible depth, concentration, and minerality, all underpinned by a super-fresh acid structure. It’s drinking beautifully on release, but will reward with further cellaring. - Latta Vino, Producer
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