This is really intense and was very ripe to a point where the natural yeasts stopped fermenting with 11g/l of residual sugarremaining, not really very sweet. Ilse firmly believes that if awine wants to stop fermenting “then it must do what it has to do and it’s not my job to interfere, as a poorer wine usually resultsfrom interference”. This is a granite based soil riesling withbeautiful minerality coming through.