Ziggurat spring wines are produced with a simple philosophy in mind.  They are adventurous in winemaking style, creative and unique each year, but above all, they are fresh and textural.

The majority of this wine is Riesling, which was hand-picked, de-stemmed and gently crushed, and then left on skins in the press for a few hours. It was fermented in old French barrels, and left on lees with some gentle battonage for four months before being racked off solids to tank.

It was blended with a small amount (12%) of Gewurztraminer, which spent two weeks on skins, carbonic maceration style, before being pressed to an old French barrique, where it matured separately until blending.

The result is an aromatic, fresh and textural white wine.  Lemongrass, bath salt, spice and peel on the nose.  On the palate, crunchy granny smith apple, classic lemon and lime juiciness from the Riesling, aided by sweetness and texture from the gewürztraminer with has been carefully blended to find balance.