A straight Riesling with a pinch of Albari?o, the 2013 Ekam was fermented in small stainless vats with indigenous yeasts in a cold vintage when the grapes developed some botrytis. The wine was kept in contact with the lees in stainless steel vats for nine months. This one is clearly suffering from the bottling and still has plenty of notes derived from the sulfur, under which seems to be the telltale aromas of lime, white flowers and a subdued minerality. The palate feels very young with plenty of baby fat to be burned in bottle, but precise and fresh, with the acidity lifting the finish and leaving a clean, fresh sensation in the palate. It has more complexity than the 2013 Taleia. 4,631bottles produced.