2019 is shaping up to be a cracking riesling vintage, especially from these almost 50 year old vines in the Cave Spring Vineyard. Acids are crackling as per the cool year, very limey and citric, with fine texture and an essentially dry palate - only about 4 grams of RS in this vintage (and indeed, it could perhaps have used a couple of extra grams to tame the acid structure). While still very early days to assess this wine, everything points to a classic vintage, one with surely a long life ahead. Best after 2023, or hold into the '30s without a stretch. Wild fermented; half in barrel, aged on lees. Tasted July 2021.