The palate shows hints of oyster shell and other savoury elements from the wild ferment
with grape solids.

Growing Conditions

The 2014 whites are some of the most structured and aromatic wines we’ve
seen in the past 4 vintages. The last 4 years have been particularly warm,
which isn’t considered as being a good thing for preserving wine aromatics or
natural acid


We only use the juice referred to as the ‘heart material’, this is the first 150
litres per tonne of juice that is extracted from the first pressing. This juice has
the most flavour and the lowest phenolic pick up, a requirement for the SRS
range of wines. Light pressing produces nicely turbid (grape solids) juice
levels, perfect for wild ferments and the complexity we’re looking for in these