At the helm of Pressing Matters and her own venture, Stargazer, Samantha Connew, one of Tasmania's preeminent winemakers, brings a wealth of experience from her noteworthy tenures in Oregon, New Zealand, and a decade at Wirra Wirra. This delectable sticky is crafted through the meticulous cane-cut method, where a precise cut allows the grapes to wither on the vine, ceasing the water supply and intensifying the sugar content within the berries. An ideal companion to cheese and muscatels, it unveils a nose rich with vibrant lime, apricot, and honey aromas. The palate, luxuriously unctuous and concentrated, unfolds seamlessly, reaching a zenith of cumquat, marmalade, and preserved lime notes, while the soft acidity gracefully traverses the palate, ensuring an even and delightful finish.

The vines selected for the dessert riesling are cane-cut where the grapes are then left to shrivel on the vine, concentrating the sugar within the berries, before being harvested later in the season.

After selective hand-picking, the fruit is gently bag pressed and cold settled for 48 hours. Post racking, the juice is inoculated with a neutral yeast and fermented at cool temperatures for around three weeks. After the ferment has been stopped at the required sugar level, the wine spends around 6-8 weeks on lees before being prepared for bottling.