It started in the vineyard: hand selected fruit from two of Swinney's oldest blocks, with precise vineyard management employed to eliminate any excessive exposure to the sun. In the cellar, this wine was whole-bunch pressed, only lightly settled and fermented naturally on high solids in tank, where the temperature of the ferments can rise as high as 20 degrees. These techniques are still highly atypical in the world of Australian Riesling. 

"Happy lemons! Fresh lemonade, lemon slices with a sprinkle of sugar. A bright sunny day. No worries. It has a satin texture, like icing sugar made with, well, lemon juice. In other words, excellent balance of concentrated fruitiness and abundance of cool and smooth limey acidity. This drinks like a charm, it’s moreish, so positive it puts a smile on your face. A beam of sunlight, a cool drink in hand on a hot day. Melting in the mouth with a minty aftertaste and it’s feather-light too. It’s more than a sum of aromas and flavours, it’s liquid energy! Fantastic stuff."  Rating: 96 Points.  Kasia Sobiesiak, The Wine Front.