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Bright straw yellow with green tinges, a nose of butterscotch and honeycomb. The palate is lovely and textural with flavours of citrus, dried fruit, a hint of ginger and some lingering minerality.

Pale in colour, this bright, fresh Picpoul has lifted aromas of Spring blossoms, lemon myrtle and lemon zest. The palate displays green apples, honeysuckle, lemon and lime making it a lovely fresh, crisp drinking white wine. Originating from the South of France, Picpoul is famously paired with Oysters and seafood. Best enjoyed chilled.

At Gemtree we farm our estate vineyards organically and biodynamically. This philosophy rewards us with fruit full of flavour and purity; these are the gems from which we craft our fine wines. The waning crescent moon is a time for relaxation. This Fiano is crisp, fresh, floral and textural. A perfect accompaniment.

Clean, crisp and dry but much more textural than the standard Fiano. A great example of careful skin contact displaying lemon pith and complex white tannins.

One of the very best Chardonnays doing the rounds from McLaren Vale due to its lighter, slightly austere nature. Citrus melon and fruit-salad aromas give this Chapel Hill Chardonnay an attractive lifted bouquet and the palate is flavoursome fresh and lively. Great drinking!

The Fiano comes from two vineyards in McLaren Vale grown by Ben Lacey. One in the Tatachilla sub region of southern McLaren Vale. Only a few kilometres from the sea and almost at sea level, it is a cool maritime influenced area of the Vale. Sandy loam over a shattered limestone base, scattered with ironstone fragments. This parcel was fermented in stainless steel, using a combination of natural and mixed culture yeasts. The second vineyard is in the Northern and high-altitude region of Seaview in McLaren Vale, with thin red loam over a solid limestone geology. The grapes were harvested with a selective harvester and tipped straight into an open fermenters as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment was allowed to tick away slowly for approx. 3 weeks. The final blend was 60% cold tank ferment, 40% full skin contact for three weeks.

Bright and lifted aromas of lemon zest, white florals and hints of sea spray. Refreshing with delicate flavours of citrus and white stone fruits, the palate has a lovey texture with great drive and a moreish finish.