Brilliant pale straw with a fresh light green tint.
Ripe aromas of tinned pear, lychee, ripe gala apple with a touch of paw paw and mango tropical fruits. Time on fresh yeast lees and a touch of barrel fermentation has added subtle aromas of fresh yeast and white bread.
A long, richly flavoured palate with tinned pear, lychee and ripe gala apple coming through on the palate. These flavours continue through to a long, dry, refreshing finish. When chilled, the palate really comes into its own and provides a unique wine experience.
Enjoy now, or over the next couple of years.
2018 was an extraordinary vintage in Margaret River, with wet winter months followed by a warm spring to promote budburst and a dry early summer perfect for fruit set. Isolated heavy rain then swelled the fruit, with a beautiful late summer of warm days and cool nights; ideal conditions for accentuating the flavour, ripeness and acid balance of the grapes.
The fruit was handpicked in early April with the grapes transported to a cool room before being pressed. Once the press was loaded with the whole bunches a gentle pressing cycle was used to extract juice of the highest quality. The juice was then left to settle overnight before fermentation. Inclusion of light solids during fermentation contributed texture, aromatic and flavour complexities into the end wine. A portion representing 10% of the final blend was fermented in one-year-old French oak puncheons. Following six months maturation on yeast lees the wine was blended and bottled without the need for fining.