Ziggurat spring wines are produced with a simple philosophy in mind.  They are adventurous in wine making style, creative and unique each year, but above all, they are fresh and textural. The majority of this wine is Riesling, whole bunch pressed and fermented in a combination old French oak & stainless steel, left to rest on lees for three months.

It was blended with a small amount (7.5%) of Gewurztraminer, which spent 7 days in a whole berry fermentation, a form of carbonic maceration, before being pressed to an old oak, where it matured separately until blending. The result is an aromatic, fresh and textural white wine.  Lemongrass, bath salt, spice and peel on the nose.  On the palate, crunchy granny smith apple, classic lemon and lime juiciness from the Riesling, aided by sweetness and texture from the gewürztraminer with has been carefully blended to find balance.