Made by Andrew Hedley (ex-Framingham) who is one of the most acclaimed Riesling winemakers in New Zealand (and probably in the world) under his new, lo-fi label Out to Lunch.

In Andrews words...
"Riesling comes from an organic vineyard on riverbed soils in the central Wairau valley, with an unusual East to West orientation. It was hand picked, sorted in the winery into two parcels, one of clean fruit which had skin contact before pressing, and one with a little bit of botrytis which was pressed as whole bunches. Fermentation with spontaneous yeast in stainless steel and some old barrels without temperature control. Blended together with all lees into stainless steel, aging without sulphur dioxide for 10 months or so, sulphur added and wine clarified and bottled."