The 2017 season can be considered as close to perfect as you can get for winemaking in Tasmania. Moderate crops, even ripening, great natural acidity with a long 'Indian Summer' to finish the season to a close. This wine is a blend of Sylvaner (71%), Riesling (23%) and a dash of Gewürztraminer (5%). The Sylvaner and Riesling were sourced from very mature blocks from Glaziers Bay in the Huon Valley. The Sylvaner parcel was fermented on skins until dry, basket pressed off then matured on lees until blending. The Riesling was lightly crushed before gentle pressing to tank. with pressings included for structure and flavour. After racking off juice solids the blend components were initially 'fermented' briefly with a 'non-conventional' Metschnikowia pulcherimma strain before fermenting with a our own blend of strains to complete fermentation. The touch of oak matured (new) wild fermented Gewürztraminer adds layers spice and complexity. The wine was bottled without fining or filtration.