A lifted bouquet of citrus blossom and notes of lemon and lime along with cut pear and candied pineapple.


The palate is balanced and mouth-watering with suggestions of glazed pear and citrus, nougat and creamed honey with subtle hints of marmalade-like bitterness. The finish is refreshingly crisp, clean and long.


Hand picked off a single block on 8th January 2017


The wine was bottled on 3rd November 2017


Gently pressed over 24 hours then fermented in stainless steel tanks, The combination of my aim to produce a dessert wine with a point of difference and the fact that Margaret River generally does not experience the right weather conditions to make consistently good Botrytis affected wines, led to our adoption of the cane-cut technique. This preserves the wine’s natural acidity that provides a foil to the sweetness in the wine.


8 months in old barrels help develop the colour without imparting oak flavour


Straw in colour

Food Pairing

Fresh fruit platter