(2016) More pale gold than truly orange, Australian winemaker Martin Cooper is an admirer of Jura and natural wines, so has made this highly unusual Riesling with natural yeast, 30 days on skins and minimal sulphur. Its aromas are fresh and boldly appley, a hint of straw, a hint of nuttiness, but bright and expressive. In the mouth it is dry and again distinctive, with apple core and citrus pith dryness, but a fine sense of purity and of delicacy as the acidity extends the finish.