Brilliant pale straw with a fresh green rim.
Striking aromas of fresh fig, lemon grass, lime leaf and passion fruit pulp overlaid with lanolin, fresh toast and spices from partial wild barrel fermentation.
Fresh, with great flavour intensity, length and refreshing, juicy acidity. Texture and seamless integration is a feature of the wine from the partial wild barrel fermentation, followed by time spent maturing on yeast lees.
Drinking beautifully now, or over the next 2–3 years.
A benchmark example of this much-loved Margaret River white blend from the excellent 2020 vintage. Brilliantly clear and vibrant with a layered, primary fruit driven nose. Lifted grassy & lime zest, fig, lychee and lemon grass and a touch of gardenia flower. The palate is fleshy and juicy with salivating acidity whilst having the hallmark texture from a portion being wild fermented then matured on light yeast lees in used French oak barrels.
The fruit for this wine comes from our Karridale and Wilyabrup vineyards with each vineyard having multiple picks at various degrees of ripeness to impart aromatic, flavour and textural complexity. This is enhanced by the ripest portion of each variety being barrel fermented with the inclusion of light solids (the Sauvignon Blanc, with its pressings fraction returned, all in 500L puncheons - and the only portion wild fermented - and the Semillon in barrique) both which represent 30% of the final blend. The 70% balance being fermented in stainless steel tank as clear juice. All parcels remained on light yeast lees for 5 months to harmonise the wine and with the aim of producing a style which will drink best beyond its current vintage year.
Margaret River 100%
Cantonese-style stir fry with freshly-caught squid.