A wonderfully complex, modern Margaret River Sauvignon Blanc expression. Fermented wild in large-format French oak with a portion of full skins contact, it is aromatic, savoury, textural and layered with a long, dry finish. The perfect aperitivo or accompaniment for rich seafood and poultry.
A year of peculiar weather where our commitment to organic viticulture was vital to the successful growth of quality, balanced fruit. A cool and wet spring prompted the need for
an intense leaf plucking program to mitigate disease risk. Luckily, December and January were warm and dry. Canopy management was a priority throughout February and March to combat unusually warm and moist conditions. A rainfall event in early February provided a timely drink for the red varietals, followed by warm weather which was ideal for the Chardonnay to achieve ripeness. A second rainfall incident in early March was followed by sunny and breezy conditions to dry off the fruit for healthy ripening. With our judicious canopy management and a crop of naturally resilient grapes, we are pleased to say that fantastic quality fruit was ripened and harvested with little-to-no disease in our vineyards.
Some portions have seen skin contact, others fermented (wild, of course) in French oak foudres. Field mushrooms and sea salt, guava and crushed lychee, nashi pear and Golden Delicious apples. So much going on, and from so many different angles: this is complex, textural, layered and long. This style will not be for everyone, although if you love chardonnay this will firmly be in your ballpark. The Campari/orange-zest character that comes from skin contact can be addictive - it's here, if you look closely. I'd like to see this in 5 and 10 years. (V20)
Powerhouse style and an excellent example of it. This really lays down the law in the glass. Woodsmoke, nettles, tropical fruit and gravelly gunmetal characters. If it was a film it would be a gritty revisionist western. There’s grain to the finish too, grip, structure. Candied fruit notes fly about but then the finish is daringly dry. It’s a terrific wine. (V20)
Serious sauv blanc that’s seriously good, but not as you know it. Wild fermentation in French oak foudres and puncheons with some skin contact. The result is a structured, savoury wine with an absence of overt tropical flavours – very pleasing as a result. Instead, phenolics add shape and mouthfeel while textural talc-like acidity ensures this remains refreshing. It is complex, flavoursome and moreish.