Pooley Butcher’s Hill Riesling

A weighted, resplendent riesling with aromas of citrus blossom, yuzu, desert lime, and mineral on the nose. Preserved lemon, grapefruit pith, under-ripened nashi pear follow on the palate. A slight note of talc, reminiscent of the Mosel-Saar, persists with a full mouth-feel and persistent acid profile. The fruit was then handpicked, chilled to 5 degrees then whole-bunch pressed to tank, cold settled and racked to barrel for ferment. An inoculated barrel ferment (PDM strain) in 5-year-old French oak puncheons for a total of 12 days with 5 months maturation on fine lees in oak prior to bottling.