Col's first crack at Polish Hill River comes from Lyn and Robert Jaeschke's Hill River Estate, planted in 2000 on grey brown loam on shale and sandy limestone. Just as Adelina's Watervale Riesling, the Polish Hill River fruit is hand-picked, whole-bunch pressed, fermented with a mix of indigenous and inoculated yeast and raised in stainless tanks. The difference here is that the balance of fruit and acidity is such that Col ferments the Polish Hill River bone dry, whereas the Watervale is bottled with a little residual).
hand-picked, whole-bunch pressed. Settled juice is fermented with selected yeast. Fermentation continues until dry, the wine is clarified and bottled.