Wine Making Notes:

A mild growing season associated with moderate crop led to slow and even ripening during harvest, preserving good acidity and balance while intensifying the varietal characters. 

Harvest was completed during the cool hours of the night, to allow a few hours of skin contact for texture and fruit intensity. The fruit was then gently pressed and fermented with a good amount of its solids. The wine was fermented in French oak- about 20% new- then matured the on its yeast lees for 6 months with limited stirring (battonage) to further enhance its creamy texture. No malolactic fermentation was used to showcase the purity of the ripe fruit characters and retain the wine’s long fine acidity.

Allergens:

Sulphites

Nose:

Subtle with fragrant characters of lemon, peach, and hazelnuts. Some floral and melon accents pop out of the glass as the wine warms up.

Palate:

Fine body with a creamy texture. The flavours are varietal and balanced, expressing the central Margaret River/ Wilyabrup area terroir and microclimate. 

Food Pairing:

Grilled marron with lemon and dill butter.

Alc %:

13.5%