Riesling from the Victorian Alps in the foothills of Mount Buller, sort of zone. Winemaker Jordy Kay worked with this fruit when he was working with Gary Mills, and now they both get this fruit. Synergy! This is oxidatively handled riesling pre and during ferment, worked pretty hard for the variety, “I just think riesling can handle the same winemaking approaches as chardonnay might. There’s so much potential from the variety beyond the lean, zingy versions”, says Jordy Kay. He’s a doer and a thinker. Like his style. Crown seal here.