The 2005/2006 growing season was a remarkably cool one. Maximum temperatures only rarely got as high as 30°C and in general the nights were relatively warm. The resulting small diurnal range through the growing season lead to very even ripening conditions for riesling fruit.
The cool conditions through the year allowed the fruit to develop fine citrus and mineral flavours that Great Southern riesling is famous for. Additionally the lower temperatures meant that the fruit stayed on the vine for one to two weeks longer than is normal leading to greater concentration of flavour in the fruit.
As the fruit neared maturity, there were a few sporadic rain events but these caused no damage to the fruit.
Upon arrival at the winery the fruit was immediately processed to ensure the highest quality juice. Only free run juice, which is tighter and more finely structured as it has no phenolic character, was used for this wine.
Directly after pressing, most juice batches showed an almost fierce acidity and wonderfully pungent citrus aromatics, characteristics that for riesling juice typically indicate excellent potential. All batches were kept separate and were cool fermented in stainless steel tanks to maintain the delicate fruit flavours. Extensive blending trials of the free run batches were carried out to produce a wine that is very elegant but still powerful.
