Selectively machine harvested in the cool of night, fruit was gently pressed with free-run juice (500L/T) and pressings kept separate. The juice was lightly fined before clarification and fermentation using Riesling-specific yeast strains to accentuate the vineyard’s pure fruit expression. A cool stainless-steel ferment (<15°C) was carried to dryness, followed by racking and retention of light lees with regular stirring to enhance texture and complexity. The final blend was assembled to taste, given a delicate fining, and bottled to preserve freshness and vibrancy.