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Nestarec G&T 2019My essay on energy in the bottle, written in 750 liquid words Grape Varieties: Riesling (with 25% Sauvignon Blanc and 10% Pinot Blanc) Soil Type: Loess with sand Age of Vines: 35 40 years Alcohol: 12% Winemaking Process: Hand sorted, foot stomped grapes left on skins for 12 hours, pneumatic pressing for 15 hours, spontaneous fermentation for 4 months, aged in new Stockinger oak barrels, no fining or filtration, 5 ppm sulfur added before bottling.

After primary fermentation Riesling direct press juice was added to start secondary fermentation and bottled within 24 hours

Fun Fact: Known as GinTonic in the past

this is a fascinating white: overnight skin contact

soft tannins

It is intense

But the juices didn’t quite click

exotic style of Viognier

and finesse with excellent acid structure

100% Merlot

The sparkling wine then disgorged after 3-4 months

75% Müller-Thurgau

but it’s balanced