“We opted for a Riesling that is 100% from the Eden Valley. The wines from the Eden and Clare Valleys are simply better for delicate white styles. Temperatures drop much more during the evening which is good for white wine quality and, coupled with a generally lower temperature, the picking time is several weeks later than the Barossa Valley. The secret to making great Riesling is to get the grapes into the winery very soon after picking and then pressing very gently. If you squeeze a tonne of grapes very hard you extract over 700 litres, but you also get a lot of hard elements. The extraction for the Riesling was well under 600 litres per tonne. The result is an elegant, fragrant wine with a lovely steely tightness and a gentle and lengthy finish. Not a touch of hardness on the tail of the back palate.”