2018 welcomes a trio of cameo appearances under the increasingly impressive Le Stagiaire label. Like the 2018 Sauvignon, the Riesling is cropped from Red Hill vines planted in sand over brown loam. The fruit from these 30-year-old vines is hand-picked and whole bunch pressed to old barriques. The fermentation is spontaneous and the wine spends eight months nourishing on its ferment lees before bottling. Barney writes that it’s ‘way better than Alsace’. What would he know! It’s a cracking release for sure. The new label ain’t bad either.