Fresh snow pea and cut grass notes are balanced by more tropical aromas of passionfruit and ruby grapefruit. Ginger spice, white pepper and citronella oil combine with roasted almond nuances from extended lees contact and regular batonnage.
The palate abounds with loquat fruit and passionfruit layers, good texture from a portion fermented on skins adds length and creaminess, whilst lemon zest and a fresh acidity backbone makes for a bright and mineral finish. A full flavoured, balanced and complex version of a Margaret River stalwart.
A portion of the fruit was left on skins for a 48 hours cold soak before pressing for extra weight and aromatic lift. The juice was then transferred with high solids to a combination of large format oak casks (2700 Litres capacity) and stainless steel tanks. After fermentation the wine was left on fine lees until Spring with regular batonnage performed to achieve intriguing textures.