The 2006/2007 growing season was a remarkably early one. An early budburst due to the mild winter of 2006 led to excellent conditions during flowering in the spring. These favourable conditions helped Riesling bunches to be fully formed and reduced disease risks during this critical time. The summer of 2006/2007 was, for the most part, mild and even. Fruit flavours developed early due to the early start to the growing season. Canopies grew well and stopped early due to water deficiencies in several vineyards. Vine balance was maintained however as the crop levels were low. The numbers of bunches per vine was low although they had set well.
The fruit was picked at an average baume of 11.5, half a baume lower than is normally aimed for because of the early season and flavour development.
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.