The mature (est. 1956) vineyard in Eden’s Flaxman Valley is around 4-hectares planted roughly to one-third Riesling and two-thirds Shiraz. Dry-grown, on poor soils (degraded, thin granitic sands), and at an altitude of 475 – 495 metres above sea level. All hand harvested at crazy-low yields for Riesling (0.8 tonnes per acre), 25% of the grapes fermented on skins for seven or eight days while the balance was crushed, old school style and spent about eight hours macerating, stems and all, before being pressed. 10% of the wine was fermented and aged for six months in old French oak (500 litre), while the rest went to tank. In both cases the wine spent six months on lees. There was no yeast additions, no acid either, partial malolactic, and no filtration completes the wine’s home-schooling. Although there is real intensity and texture here, there is also great finesse. It’s a serious class act and a great Australian Riesling.