In 2021 we made two individual Skin-fermented Rieslings from a single vineyard. One picked directly from the base of the escarpment, the other 400m further away. It’s an exploration of terroir with skin fermentation! Sourced from individual blocks from the Grimsby Hillside Vineyard. Nimbus is from Block 460 & 520 situated just at the base of the escarpment, with a slight shade aspect on deeper, richer soils.

Hand picked fruit was destemmed and fermented naturally in stainless steel. Punched down twice daily until pressing after 11 days at 0.4Brix. Put to barrel on October 21, 2021 to age for 8.5 months. Bottled with 65 ppm added sulphur, unfined and unfiltered. 

Delicate and floral aromatics with great minerality and a hint of sage. Light tannins and a very delicate mouthfeel. A subtle expression of the vines planted under the strong presence of the escarpment.