Riesling from Block 2 of The Elms vineyard was hand-picked then carefully whole bunch pressed, settled for 4 days before racking, then followed by a slow fermentation of 8 weeks with indigenous yeasts to almost complete dryness (5g/L RS). The wine rested on fine lees to build palate weight before bottling in early-September after minimal processing to preserve and highlight the delicate Riesling characters.