Nose
An exciting aromatic nose, of pineapple, lemon, pavlova and passionfruit.
Palate
The palate is energetic and populated by layers upon layers of ripe orchard fruit with fine, chalky phenolics, and a seam of brine-y acidity that courses through the long finish.
Growing Conditions
As the custodians of the land on which Marri Wood Park stands, our first objective as grape farmers is sustainability – instead of relentlessly demanding and expecting a certain amount of fruit from our vines, we trust our vines' natural feeding techniques and ability to rest when needed. This results in inconsistent yields from one year to the next – reflecting the natural way of life.
We have been proudly Demeter Bio-Dynamic certified since 2008 and, through biodynamics, we have learned the bush is a living entity with abundant diversity and variety, an ability to communicate and an intelligence seldom acknowledged. It was Steiner who opened our eyes to these things and Podolinsky, the founder of Demeter Bio-Dynamics, who taught us to be actively perceptive. By observing and noting the land and its inhabitants, we have developed an affinity with, awareness of, and deep respect for our patch.
We do not water, feed, plough, plant cover crops, target a specific yield or balance our soils. We don't believe chemicals are required to protect our plants. We do believe there is a rhythm to nature and the cosmos that so many of us overlook in modern life.
After 30 years at Marri Wood Park our farming philosophy continues to evolve as we actively seek to understand this land and the living connections it has with insects, waterways and the cosmos.
Winemaking
The chenin blanc fruit is chilled and whole bunch pressed to tank where wild ferment commenced. The wine was then transferred to French oak (20% new) where the fermentation finished and there the wine stayed for 10 months. Batonage was carried out monthly on full fermentation lees and malolactic fermentation was blocked to help retain the naturally vibrant acid.