A fresh and vibrant wine with intense aromas of white peach, touch of passionfruit, and
some vanilla essence. There is some background notes of almond meal and toasted cashews.


Awine of contrasts - fresh ripe fleshy fruits, ripe peach and nectarine, with clean linear
acidity keeping the palate tight, yet juicy. The oak and spice sit nicely behind all of this adding a
layer of complexity.

Growing Conditions

Margaret River has become world renouned for it’s Chardonnays. This wine is made from fruit
exclusively grown on the 100ha family owned estate in the heart of Margaret River’s wine producing
region. The grapes are grown under strict organic practices. In other words no toxic chemicals are
used on the property and this helps to maintain good healthy soil that in turn grows healthy vines
that produce fresh, pure, organic fruit. A mixture of the new clone Chardonnay and old block
Chardonnay are carefully selected for this wine. The vineyard manager and the winemaker walks
the block throughout the growing season to ensure the fruit is partially shaded, however sunlight
penetration is important for ripening the fruit as is airflow to prevent disease. These select blocks of
fruit are harvested in the cool of the night before being delivered to the winery in the early hours
of the morning.


The fruit is hand loaded into the press, free from any additions, nothing is added to the juice or
the fruit. Portions of the juice is then fermented in 2 - 3 year old French oak barriques with out the
addition of an innoculated yeast, otherwise known as a wild ferment, the process utilises wild or
indigenous yeast. This natural ferment produces fresh and vibrant flavours in the final wine. This
fermentation will take place at a variety of temperatures ranging from 12 degrees centigrade
through to 30 degrees centigrade. Some of the wine is also wild fermented in tank this allows the
fresh fruit and mineral flavours to dominate in the final wine. At the completion of fermentation the
barrels are topped up and allowed to go through natural malolactic fermentation. batonage is
conducted for three months. The wine in barrels is allowed to further mature. The wine is eventually
assembled and prepared for bottling. No fining agents are used instead the wine is cross filtered
through a state of the art filtration machine.