Ryan Stirm takes the most pristine fruit from these 1964 planted, head-trained, dry-farmed, organically grown Riesling vines to make this flagship vineyard designate bottling. Once again growing on limestone and granite soils. The small clusters are foot-trodden, soak for 24 hours on skins, before being pressed. The wine then rests for 22 months on fine lees all in a stainless steel tank. Vibrant and racy, but also very textural and complex.