The grapes were destemmed and only the free-run juice was used. Fermentation took place in stainless steel tanks for 14 days where after fermentation was stopped by cooling the juice to 6C. The wine spent 2 months on the lees with occasional stirring.
Groote Post Riesling
This vintage displays stone fruit and jasmine fragrances on the nose. The wine has a lingering acidity that is well balanced by natural residual sugar on the palate.