A deep complex nose with lemon pastry, burnt butter and Manchego cheese rind sit on top of grilled peach and fino sherry characters. The palate is vibrant with an intertwining savouriness, beeswax texture and nutty complexity all framed by attractive phenolics that carry the wine to a lingering finish.
100% Hazel’s Vineyard. Our southernmost vineyard further inland than our Burnside and Calgardup vineyards. Hazel’s combines cooling Southern Ocean influences with a northerly aspect and plenty of sunshine. Biodynamically farmed.
What some might refer to as a ‘natural wine’, this is a pure and raw expression of place free from winemaking manipulation and artefact.
Fruit was handpicked and whole bunch pressed straight to a 700L concrete egg vassel without any sulphur addition. The juice underwent wild yeast and full malo-lactic fermentation and was left on full lees for 10 months. Moved only once in the winery the day before being bottled without any sulphur, fining or filtration.
Vintage 2019 required meticulous vineyard management as a result of cooler than average temperatures, wet conditions and low sun exposure. Careful canopy management, precise picking decisions and accurate fruit sorting were essential for producing high quality wines. The Marri trees didn’t blossom and the birds were hungry resulting in a lower than average yield despite our extensive netting program. Smaller canopies in our dry farmed vineyards and regular leaf plucking enabled us to pick ripe, clean fruit and produce whites with excellent purity and great natural acidity. Reds benefited from the long ripening season showing elegant tannins and great aromatic lift.