This wine displays intense aromatics of pink grapefruit, nectarine, and stone fruit flavours overlaid with cashew nut and spice.
The palate is richly flavoured, delivering a full bodied wine displaying fruit power and concentration.
100% hand picked
Sourced from the Brookland Valley property located in the Wilyabrup sub region of Margaret River, the fruit was hand-picked at optimal flavour, refrigerated, and transported to the winery for whole bunch pressing, enabling the winemakers to retain freshness and achieve fineness of flavour. The juice was transferred to French oak barriques and allowed to undergo an indigenous fermentation, contributing texture and complexity. Following primary ferment, the wine was left on yeast lees for a period of 9 months. The wine underwent malolactic fermentation on yeast lees, with occasional stirring of the lees in barrel, providing a creamy texture and length to the wine.
Pale straw in colour with a youthful green hue