100% Hazel’s Vineyard - certified biodynamic in 2020. Our southernmost vineyard characterised by coarse ironstone gravel loam soil, Southern Ocean breezes, a northerly aspect and plenty of Margaret River sunshine.
Winemaking - hand-picked, whole bunch pressed, full solids and wild fermentation in barrique (approx. 25% new). Post ferment, barrels are left cool but unsulphured for 4 months to encourage autolytic activity. Batonnage every two weeks based on flavour and partial MLF. Wine was racked with full lees to tank in December and spent two months on lees in tank before bottling unfiltered.
After desirable conditions during flowering, the summer started cool and wet, slowing down the growing season significantly. Conditions improved in late February, developing into a perfect Indian summer. The result is whites that are packed with energy and poise, and reds that got the benefit of a long, cool ripening periods; tannin ripeness and complex flavour developments. Alcohols are lower than previous years, even with greater physiological ripeness.