The nose opens with notes of sea spray, crushed shells, frangipani and delicate spiced pears.
Wild fermentation with full solids provides flinty complexity and extended time on lees adds intrigue and excellent length to the palate. A distinctive saline acidity and attractive chalk-like structure complement the mineral nature of this unique Southern Margaret River vineyard near right by the Indian Ocean.
Vintage 2019 required meticulous vineyard management as a result of cooler than average temperatures, wet conditions and low sun exposure. Careful canopy management, precise picking decisions and accurate fruit sorting were essential for producing high quality wines. The Marri trees didn’t blossom and the birds were hungry resulting in a lower than average yield despite our extensive netting program. Smaller canopies in our dry farmed vineyards and regular leaf plucking enabled us to pick ripe, clean fruit and produce whites with excellent purity and greatnatural acidity.
Hand-picked, whole bunch pressed and transferred directly to oak with full solids. Fermented by the native yeast in barrique (approximately 30% new). Post ferment, barrels are left cool but unsulphured for 4
months to encourage autolytic activity. Batonnage every two weeks
based on flavour and partial MLF to balance the high natural acidity of this vintage. Wine was racked with full lees to tank in December and spent two months on lees in tank before bottling in February 2020.