Hand-picked on 8 Feb from Harper & Dickson Vineyard Foot-crushed as whole bunches and held on skins for several hours before pressing. 1⁄3 Hungarian Amphora, 1⁄3 new Austrian Foudre and 1⁄3 stainless steel tank. Held on gross lees where natural malolactic fermentation occurred during the winter months. As ever with Vanguardist, it’s all in the little details. It’s not your run-of-the-mill Riesling, that’s for sure, and quite different in style. Lime, apple, mint, creamed honey and beeswax, a light floral perfume. It’s nutty, a little creamy, but has a firm attack of green apple acidity with a sort of kombucha tang to it, has a chalky and stony texture, and offers a finish of some zip and good length. It’s a bit on the sour side of things, certainly dry and crunchy, but has heaps of interest. Needs food to show its best side. Rated : 92 Points
