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.

$25.00 / bottle

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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.
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.


Margaret River


pale lemon green


A lifted and attractive aroma of gooseberry and quince with some gun smoke and cut grass characters

Alc Vol

12.5 percent