2019 Ekleipsis Meraki Riesling
Hand picked early in the season, spray free fruit was treated separately on a bin by bin basis.
Roughly half the fruit was destemmed and left to cold soak for two days before natural yeasts did their thing, allowing fermentation to happened spontaneously. Very careful hand plunging occurred once a day.
The second portion of this fruit was left as whole bunches and was tightly wrapped after CO2 was pumped in to create the best atmosphere for carbonic maceration. This ferment was checked after two weeks and then resealed again with gas for an additional week, before being foot crushed at the end of primary fermentation. Additional time for post ferment maceration before pressing. There was approximately 45 days skin contact.
Both vessels were pressed gently together before being racked into a clay amphora, stainless-steel VC and stainless-steel barrel. Here I waited patiently for malolactic fermentation before blending everything together.
The result is a clean, clear skin fermented Riesling that has a flavour profile like the peaches and cream lollies you’d get in .50c mixtures as a kid from the dairy down the road.
It has a driven salty character, and catchy phenolics that play nicely with the fresh and fruity palate.
I chose the name Meraki for this wine, because I really enjoy pushing white grapes through skin contact to see what comes out the other side. In Greek, Meraki closely means to do something with love, and I really do love making skin contact wines – I like drinking them too and I hope you do too.