Produced from fruit off a certified organic single vineyard planted in 1988, the 2010 SmithCullam Riesling was fermented in 1000 liter French oak foudre and stainless steel tank over 4 weeks. It is profoundly scented of fresh grapefruit, lemon peel, lime zest and under-ripe pineapple with nuances of wet pebbles and apple blossom. Light bodied and very crisp in the mouth, it is a medium-sweet style possessing 19.8 grams per liter of residual sugar. Balanced and concentrated, it gives a long mineral and citric finish. Delicious now, it should evolve beautifully with a couple more years in bottle, drinking best 2013 to 2022+. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com