There are several suitable vineyard sites for Riesling in the Eden Valley. We chose one of Peter Miles’ smaller parcels from Casey’s Block. This site has a northerly aspect and an elevation of 410 metres above sea level which enjoys warm days and cold nights, which encourage slow ripening while retaining natural acidity.

The decision to pick was made on a regular (3 times a week) visit to taste the berries to harvest when the balance of flavour, sugar and acid hit their peak.   The wine was cold settled, clarified and fermented with a new German wine yeast, designed to leave a pure expression of the grape in the finished wine. After a cold fermentation of 7 weeks , the wine was bottled late May under screw cap.