Growing Conditions
Solid winter rains filled our dams and allowed for good levels of soil moisture to nourish the developing vines, which burst in September. A couple of well-timed summer showers in January and February topped up the soil moisture during the ripening period, while the warm, windy conditions allowed the grapevine canopies to dry quickly and prevent the risk of mildew. The gentle summer conditions without any heat spikes allowed the fruit to ripen gradually, resulting in a fantastic 2018 vintage in Margaret River, characterised by fragrant perfumes, amazing levels of fruit freshness and succulent levels of natural acidity.
Winemaking
Sauvignon Blanc fruit was harvested in the early hours of the morning and immediately cold crushed to press, where the juice was separated from the skin. The juice was cold settled for 2-3 days before being racked and fermented in stainless steel and new French oak barrels (20%). The oaked portion was combined with the portion in stainless steel after fermentation, where the wine was matured on the fine lees with bâttonage occurring fortnightly for 5 months. The wine received a light fining prior to filtration and was then bottled with all-natural acidity.
Aging
Museum release available from the winery.
