This classic blend is all too often made as simple quaffing wine when it can be so much more. Here we have employed a myriad of winemaking techniques including fermentation by 'wild' yeast and extensively 'working' the yeast lees to produce a complex, richly textured wines with flavours of gooseberry, quince, gun smoke and preserved lemon with hints of grass, lychee and pastry.
Is rich and textural with flavours of ripe gooseberry, pear, preserved lemon and pastry. The wine has refreshing zesty acidity that is fine and chalky. The finish is long with a tightly focused mineral thread.
WINEMAKING & VITICULTURE
The grapes are grown in Wilyabrup and Southern Margaret River. The grapes are cooled before crushing usually directly to press, whilst a small portion actually remains on skins for 4 days. The partially clarified juice is left in older French oak barrels un-inoculated until fermentation begins spontaneously. After fermentation is complete the wine remains in barrel with fortnightly lees stirring for 5 months before assemblage and bottling.
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