Smoky flinty aromas are derived from the wild ferment and complement the lemon, grapefruit, stone fruit, pear, roasted hazelnut, cashew and freshly baked bread notes.


While there is an element of restraint and poise, the palate has wonderful fleshy stone fruit texture and flavour along with citrus, pear and roasted nut characters with smooth mouth-watering acidity guiding the long 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


Selectively hand-picked (70% Gingin & 30% Clone 95)


Bottle on 15th January 2019


Whole-bunch pressed to barrel for ‘free
range’ yeast fermentation


Matured in French barriques of which 45% were new for 10 months, with lees stirring every 3 - 4 weeks


Palest gold

Food Pairing

Chicken with Truffles, Wild Mushrooms and Potatoes