A complex nose of poached pears, grapefruit, quince, with hints of herbs, nuts, wood-smoke & flint


Finely structured; smooth, succulent, layered & long. Lemon sherbet, red grapefruit & pear flavours seamlessly interwoven with suggestions of almond meal, brioche, & subtle oak spice. Mouth-watering, saline acidity & an impressively persistent finish

Growing Conditions

The season was preceded by a wet winter & spring, the driest November since 1999 - so there were no issues around flowering or fruit set - & then the wettest December since 1996. This was followed by a long, dry Indian summer, with maximum temperatures mirroring the long-term average


100% Estate grown Semillon from our Wilyabrup vineyard was hand-picked on 21st March 2018 at 11.6° Bé & Sauvignon Blanc from our Karridale site, hand-picked on 12th & 14th March at 12.6° & 12.9° Bé


The wine was bottled on 15th January 2019


The fruit was selectively picked & then whole-bunch pressed straight to barrel with no additions. The must underwent a wild-yeast fermentation, followed by 10 months barrel aging. During this time, monthly fine lees stirring was undertaken to enhance both mouthfeel & length


Pale straw

Food Pairing

Prawn ravioli