Bright and textural, with lifted flowers and stonefuit aromatics ahead of a long and satisfying palate.


Only the free run juice was retained. The Carbanup juice was tank fermented, with subsequent regular lees stirring, and the juice from Wallcliffe was barrel fermented and matured on lees for 9 months in seasoned French barriques. A 9% addition of lees worked, textural, barrel matured Viognier was added prior to bottling.