Intriguing aromas of guava and manadarin, leading into complexing notes of green olive, brine, woodsmoke, grilled hazelnuts and perfumed musk and lavender.
Textured and complex, a full-bodied white wine with mouthfeel and intrigue. Skin-contact during ferment heightens perfume whilst contributing phenolic crunch – peach kernel, capers and green-olive pit, whilst new French oak adds smoke, grilled nuts and exotic spice. Acid is soft yet textured, glossy, rich – think preserved lemon, mandarin, nectarine.
A cooler vintage by Margaret River standards resulting in white wines with heightened aromatics and bright natural acids.
50% of the blend was fermented on skins in seasoned open-top French oak puncheons before being basket-pressed direct to seasoned barriques for 6 months maturation. The remaining 50% of the blend was fermented and matured more conventionally in new French oak barriques.
Ready for immediate drinking and will continue to drink well over the next 3-4 years.
Pale straw with gold and green tints.
A wine to drink with food. Think seafood, poultry, pork, cheese. Vitello tonnato – a classic northern Italian dish of slice poached veal dressed in a tuna & caper sauce – would be a wonderful match.