Dicey Bannockburn Riesling 2021

Nose — Lemon curd. Lime zest. Beeswax.

Palate — Vibrant. Rich. Crunchy.

Viticulture An unsettled spring meant a slow start. After warmer temps mid-November the inclement weather — including low snowfall — continued into flowering. The vines set with small berries on compact bunches. There was a good amount of rain in January, then it dried out. Screaming windstorms visited over Easter but we got through. We brought the crop in at optimal ripeness. The fruit was disease free and delicious. Overall the season was warmer than normal, and the yields lower. — Grower, James Dicey

Winemaker’s Notes The fruit was harvested midseason. Whole bunch pressed to tank. Settled for 10 days, racked with light lees for ferment. Indigenous yeast fermentation, stopped with ~30g/L natural residual sugar. Bottled unfined, filtered July 2021. — Caretaker, Matt Dicey