Temple Bruer 2004 Riesling

The fruit was grown in Temple Bruer’s vineyard which is certified organic by Australian Certified Organic (formerly BFA). It was machine picked on the 1st March 2004 at 11.5 Baume°. After crushing and immediate draining, the light pressings were added back, providing approximately 9,000 litres of juice, which was then cold settled for two days and racked to provide a clear juice at a Baume° of 11.2° and a pH of 3.00. The juice was inoculated with yeast strain M69. Fermentation was completed by 18th August and the wine was bottled in October 2004.