De Rust Estate Home of Paul Cluver Wines Riesling 2020

In addition to vineyard sorting, a second stage of bunch and berry sorting occurs at the cellar to eliminate all traces of rot. After the grapes are pressed and the juice settled, the juice is fermented using selected yeast cultures. Grapes from different block on the estate is fermented separately and 30% of the wine is fermented in large 2500L oval oak vats. Fermentation is stopped on a portion of the wine which will be blended back later to give the wine its natural sweetness. The rest of the wine is fermented dry and left on the fine lees which helps add complexity to the wine. The wine is blended and stabilized in preparation for bottling.