A welcome addition to Jo Perry's unique Clayface range here. Shiraz, made naturally without any additions. The fruit is hand-picked from Jo's organic vineyard in Yungarra. Jo then ages it in her much-loved amphora, preserving the natural vibrancy and spice that Shiraz/Syrah, when picked nice and early, can show from this region. It's a svelt, slippery and spicy Shiraz that has great energy and freshness. Also, being sulphur-free, it has a little wildness to it making it a unique and delightful experience to drink.

Jo Perry might well be the hardest working young winemaker in Australia. Since first doing vintage work at Cape Mentelle as a teenager, study at Charles Sturt University was followed by 7 vintages in Spain managing two wineries, 15+ vintages in France, New Zealand and the US not to mention the last 14 vintages in Margaret River. Yokels mascot it the beloved Western Swamp Tortoise whom is native to Swan River. They are also the most critically endangered reptile in Australia. With every bottle sold a portion of sales is donated to help the restoration of land, the breeding program at the Perth Zoo & recently have helped with relocation.

As in previous years, the Orenji is equal parts Semillon and Sauvignon Blanc sourced from Yungarra vineyard and a site in Rosa Glen. Both vineyards are organically managed. The fruit is hand-harvested in the cool of the morning, and ferments on skins in open fermenters for two weeks. After another eight weeks in a cement egg, the wine is pressed to barrel and egg. It undergoes full malolactic conversion before being bottled with minimal sulphur. No fining, no filtration.

Lets roll in the hay with Chardonnay. Off the stunning Burnside vineyard. Hand harvested, whole bunch pressed to a mix of large format oak & amphora. Natural ferment plus malo then simply racked to bottled on a stunning fruit day.