Sourced exclusively from Stargazer’s own vineyards in the sub region of Tea Tree in the NW side of the Coal River Valley region planted in 2002. Samantha highlights that the soil is brown dermosol on Jurassic dolerite which in layman’s terms is clay loam over ironstone with a high level of calcium, which she mentions promotes thick skins. She loves the extra flavour from this.

This is Samantha’s more ‘experimental’ expression of the variety, her goal to showcase texture vs the more classic Single vineyard Riesling release.

Hand picked, destemmed and left on skins for 8 hours then pressed off and wild fermented in a combination of ceramic & concrete egg then 10 months on lees post fermentation. Just 1.2 grams of residual sugar.