vintage

2020 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.

winemaking

All fruit was harvested in the coolest part of the night with some Sauvignon Blanc batches undergoing extended skin contact. All other batches of fruit were immediately pressed and separated from skins. A portion of Sauvignon Blanc underwent wild barrel fermentation (7%) – all in one-to-five-year old French oak – with the balance fermented in tank on light solids. Following the fermentation, all batches remained on yeast lees to achieve texture, integration and balance before bottling under screw cap.

region

Margaret River 

varieties

Semillon

Sauvignon Blanc

analysis

• Alcohol: 13%

Pan fried scallop with parsnip purée and pancetta dust.