Moraine riesling is entirely Naramata Bench fruit, of which nearly half is estate grown clone 49. It’s all whole bunch pressed and wild fermented in three batches over four weeks, six weeks, and nine weeks at very cool temperatures (under 13C). The result is a juicy, fresh white with a lot of tension pushing off the fruit sugars in one direction and the citrus acidity in the other. It’s a mineral, stony, citrus affair you could serve with a favourite curry.
Score: 89 points -- Anthony Gismondi, Oct 2018