This is Red Newts flagship Riesling, intended for everyday drinking but sufficient in complexity to reward cellaring. It is from a single block in the high-elevation, sand- stone and loam dominated Lahoma vineyard. It spends three days on its skins for a touch of phenolic extraaction and is allowed a spontaneous ferment.

Kelby describes the style as smoky and the aromatics are indeed intense with pithy, grapefruit notes. Rich and full in the mouth with stone and exotic fruit and a hint of white pepper, with vibrant acidity and finishing dry with a hint of sweetness.