Made in a different style, this Riesling is grown on heavy volcanic ash and is barrel-fermented and aged in oak for 12 months. It has a smokey minerality and wet stone quality, while malolactic fermentation brings creaminess and a round texture with hints of brioche and almond, but not an overpowering freshness. It’s flinty and mineral-driven with texture and restrained oak. It's saline, smokey and layered.