Bright, succulent fruit with a slick brush of texture and a freshness hat won’t strip the enamel from those pearly whites you’ve spent a small fortune on.


Fruit from the Frankland River vineyard was picked at night and individually vinified at cool temperatures to reserve  varietal flavours and aromas. The assembled wine was fermented in older French oak barriques and lees stirred (battonage) in the traditional way for 3 months. The wine was treated with minimum handling techniques, filtered and bottled to retain freshness and vitality.