Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com

Fermented in cask with ambient yeast until May and kept on the full lees until June, this is a salty, beast of a riesling, punching way above its class. It’s full-bodied, dry and sappy, showing cayenne spice with ripe apple.

https://schatziwines.com