Thorn & Burrow Reisling

  • The wine was left on skins for 7 days with gentle punch downs, then pressed to neutral oak barrels to finish fermentation off skins. The wine then sat on lees for 8 months in neutral oak barrels before being packaged. Aside from 15ppm S02 added post malolactic fermentation for stability, no other additions or interventions were made to this wine.

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