Wine Making Notes:

The majority of this wine, came from our vineyard in the Wilyabrup sub-region in Margaret River. Very low crops this year have produced a wine, with rich citrus and stonefruit aromas and flavours. We used a selected natural yeast strain, isolated in Burgundy. Known to enhance fruit aromas during fermentation, it also provides texture, whilst aging over 10 months in French barriques. Barriques were individually tasted and selected for the final blend. 

Allergens:

Contains Sulphites. Fined with the aid of skim milk products. Traces may remain. 

Alc %:

13.5%

Nose:

Lifted intense varietal characteristics of white nectarine, lemon and crème brulee notes.

Palate:

Clean stone fruit and citrus dominate the palate, with almond meal, and creamy notes, enabled by yeast lees autolysis. Vanilla, shortbread are also integrated with the fruit and cream characters, with the fruit acidity, providing length and freshness to the palate. This integration will only increase with careful cellaring. 

Food Pairing:

Chicken Satay and Jasmine Rice.