A textured white that sits elegantly in the mouth with stone fruit and pulped green apple notes over yellow plum. The grapes come from two parcels. One is behind the winery on terrasses and sits on loess soils with some parts of loam. The Grüner Veltliner from here has good body, texture, and overall roundness. The second parcel is in a plot called ‘Mollands’ and sits on rockier soils (schist/ quartz) which tend to produce wine that is more linear, more tense and mineral in character. Blended together they complement each other perfectly. The parcels were picked at the same time. Most of the grapes were whole bunch pressed and transferred to tank without racking. Fermentation kicked off the next day. Meanwhile, about 20% of the grapes were fermented separately, on skins for 5 days, pressed, and then blended into the other tank with the rest of the juice where they finished fermentation together. Racked once and kept on fine lees in steel tanks for 8 months.