The 2016 Malabre Riesling was sourced from a single vineyard in the Denmark subregion of the Great Southern, Western Australia. It was a cool year in the Great Southern with some disease pressure so when the flavours turned we harvested the fruit. This resulted in high titratable acidity and low pH. The grapes were gently pressed extracting a small amount of phenolics which contributes to mouthfeel and texture. At the end of ferment the decision was made by taste for the perfect balance between acid and sugar. Final analysis showed as that residual sugar was 6.4g/L. A small amount of SO2 was added before bottling.