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TASTING:Bursting with lively aromas of fresh-cut grass alongside crushed mint, gooseberry and white florals. The palate is fresh and lively, with notes of passionfruit, guava and tropical fruit. Its textural quality enhances the complexity and balance of the wine, ensuring it is thoroughly enjoyable. WINEMAKING:Grapes are harvested at night, crushed and pressed. Fermented at cool temperatures in stainless steel tanks to preserve the aromatics and flavours of this wine. The uniqueness of the Sav Blanc is the secret blend of other varietals giving brightness and complexity.

Tasting: This Chardonnay captures the very essence of what Margaret River Chardonnay is highly regarded for while simutaneaously including a modern palate. Great fruit expression with creamy stone fruit and fresh apple melded with bright citrus with a hint of tropical fruit. Rich mouthfeel and rounded palate siplaying hints of vanilla and butterscotch. Winemaking:Mostle machine harvested at night with some early morning handpicked fruit. Pressed into stainless steel tanks to settle, then racked to barrel while still hazy for wild ferment, allowing natural expression. Aged in a mix of old and new French barrels, with some lees stirring to build up texture and creaminess. Barrels carefully selected and blended to create the desired Chardonnay.

Vibrant mid gold with green hues. Restrained nose with gentle citrus and white nectarine, flint and sweet integrated oak. The palate is silky and voluptuous with layers of stone fruit, vanillin oak, flint and a lively acidity for balance and length.

Winemaker notes Colour: Pale Gold Bouquet: Our Reserve Chardonnay has a bright and lifted nose of sweet pastry, lemon curd and fleshy white stonefruit. Palate: The palate displays a rich and layered mix of fresh stonefruit, citrus and intense vanilla bean flavours. A fine mineral thread ensures a wine of length and persistence. Viticulture The vineyard is planted on Karri loam gravel soils with underlying laterite. Vine rows run north south down a moderate north facing slope and are clone Gin-Gin with trellis structured to vertical shoot positioning. The vineyard is subject to the cool Southern Ocean breezes and ripens slowly, evenly and with naturally high acidity. Winemaking The fruit is handpicked then cooled before whole bunch pressing. New and seasoned barrels are filled directly from the press to enhance complexity. Only the free run fraction is reserved with harder pressings separated to ensure a delicate and fine expression of the fruit in this wine. The juice is left to ferment spontaneously and can take up to three weeks to ferment with some cooling at the height of ferment. After ferment the barrels are topped and gently stirred with inert gas protection monthly. A small number of barrels were encouraged to finish malolactic fermentation to ameliorate the natural acidity. After nine months in barrel the wine is assembled in tank and aged on lees to further encourage complexity.

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