This grape holds a very special place in Bryan Martins’s heart, having made it at Clonakilla for many years and having consumed more than his fair share of the Rieslings of the world. The grapes were harvested on 25th March from three blocks planted on the Ravensworth property in 1998. The soils are rich in granite, and the estate sits at a lofty 650 metres.
The fruit was destemmed and pressed to 650-litre ceramic eggs after three to eight hours in contact with the skins. Maturation and malolactic conversion occurred in the same vessels over 11 months. The wine was then stirred and transferred to a six-year-old Stockinger foudre, where it rested for another 12 months before being bottled unfined and unfiltered in April 2024.