Pale straw with green tinges.
Aromas of nectarine, sweet citrus and crushed almond.
The palate combines beautifully with the fine acid line and savoury generosity of the wine. Notes of nougat, lemon curd and nectarine are carried by the subtle grainy texture to create a wine that is both elegant and moreish.
Cellar for 3–5 years.
The fruit was hand-picked, and whole bunch pressed straight to French barriques, 30% new, for wild fermentation. Occasional lees stirring was performed to build texture with primary development in oak for nine months.
- Alcohol: 12.5%
- pH: 3.16
- TA: 6.75g/L
Wine Show of Western Australia 2021
Halliday wine companion 2022
Hand-picked Gingin fruit, whole-bunch pressed direct to French hogsheads for wild ferment. Regular lees stirring during and after ferment. $25 doesn't usually get you the whole 'hand picked, wild ferment, barrel maturation' gambit, but here it does. Fruit feels on the slim side initially, but this has texture and flavour and interest...91
A more rich expression than I was expecting - in all the good way! Lovely oak, brioche and nuttiness coming through while still allowing stone fruit character to sing! Delicious drop
The wine is a wonderful change from others I have tried recently.