"From the southern end of the Dalkowskie Hills, 180 to 200 metres up on a south-facing slope, on glacial clay over sand. Four and a half hectares worked by hand since 2002, manure from the local stables instead of chemistry. Wild yeast, settled off its own lees, bottled unfiltered. Part of the fruit fermented in oak barriques, six months on the lees, then another six months in barrel. Medium lemon with a green cast. Taut lime and white peach, a flinty wet stone edge, and something rounder underneath: beeswax, dried pear, toasted almond. Dry, with high bright acidity, but the year in wood has built a creamy middle around it. Long chalky finish, faintly saline. Riesling with the texture of a white Burgundy. Serve at 11 to 12 °C in a large glass. Good now, better in three years."