Another iteration of our favourite pre-dinner tipple, this vermouth is stuffed to the brim with 35 different florals, citrus and native botanicals. Bone dry and refreshing – perfect over ice or with a dash of soda on a summer’s afternoon.
East facing within a smaller valley that runs from Yarra Junction to Poweltown in the south, featuring grey loam soils with underlying silt. Cooler winds roll off the Yarra River, with mountains directly to the north and south-west providing protection from hot afternoon sun in summer. Typically later ripening, thicker skins and higher acids are reflected in elegant structure with clean lines and powerful drive.
Coming in 14 days later than the first pick, the RS6 was fermented in concrete and then transferred to a single foudre for maturation. A slightly more generous fruit profile, but with the same driving acidity and firm structure that we have come to identify as the fingerprint of this site.
A match made in winemaking heaven. The heady aromatics of Gewürz are balanced by the grounded structure of Riesling. Co-fermented in concrete and matured in old oak, just like all good romances.