So all you do is stop the fermentation, leaving a dialled-cup number of g/l of residual sugar? No, this is truly rocket science precision to all the measurable components of the fermenting juice which is in turn of the highest quality. Then you are able to make a divine nectar of this not quite dry, not quite sweet wine. Its circle of pure riesling flavours run alongside mouthwatering acidity. In its style, it is perfection.
97 Points - James Halliday, 2018.