Nose

Intriguing nose of citrus blossom, melon, bath salts & beeswax

Palate

Structure from the grape phenolics, texture from the skin fermentation (particularly the Verdejo), plus saline acidity from the Fiano, complement the salted preserved lemon, quince, dried pear & nutty flavours

Growing Conditions

A challenging vintage due to rain, & disease. However, the viticulture team was able to deal very effectively with each problem through meticulous canopy management & judicious use of organically approved sprays, meaning quality remained strong.

Harvest

A blend of Verdejo (55%), Fiano (23%), & Sauvignon Blanc (22%). Picked between, 4th & 11th March (Sauvignon Blanc), 15th March (Verdejo) & 16th March (Fiano) from our Karridale vineyard in southern Margaret River, which is sustainably famed following organic principles

Bottling

The wine was bottled in August 2021

Winemaking

The Verdejo spent seven days on skins & was pressed at 5.4°Bé, the Fiano spent six days & was pressed at 6.2°Bé & the Sauvignon had four days contact & was pressed off at 8°Bé. Individual batches finished ferment in barrel, which consisted of old neutral puncheons. Aged on lees for four months with early stirring, then allowed to settle & clarify naturally. Unfined, unfiltered & vegan friendly.

Appearance

Yellowing straw - reminiscent of aged Oregon timber

Food Pairing

Yum Cha