The rieslings I like to drink are all about acidity – be it fruity acidity balanced with sugar from the Mosel, or the cutting dry acidity of a Trimbach. My preference is for the latter, so that’s the style I pitch for at home. But while liberal use of sulphur in most Alsatian rieslings help keep them very tight and focussed, my minimal use of sulphur gives something a little left of centre on the nose. Full malolactic fermentation gives texture and breadth to an otherwise classic, acid-focused palate with a stony minerality. Classic riesling with an edge - Neil Hawkins, winemaker.