The grapes to produce the Riesling “Angevin” Mount Barker Plantagenet were destemmed and crushed to preserve their aromatic freshness. The must was separated into the free run juice and different press fractions. It was then settled and racked to stainless steel tanks, where it underwent a cool fermentation to dryness. Following fermentation, the wine was racked from its lees, blended, fined and bottled young.
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