Lifted and varietal nose with lychee, guava and ripe mango intertwined with nutty notes from extended lees contact. The palate is full flavoured and very textural with a core of ripe tropical fruit balanced by a salty but creamy acid line. More savoury than the aroma allures, this wine finishes with briny phenolics and some flinty wild ferment complexity.
100% Calgardup Brook Vineyard. This vineyard lies just inland from the coast. Its sandy, schisty soils are well weathered.
Sourced from 20 year old vines off our Calgardup Brook vineyard. The fruit was hand-picked, whole bunch pressed and taken with some solids to barriques. A small portion was left to cold soak on skins for 48 hours before pressing for extra texture and aromatic lift. Wild fermented in French oak barriques (10%new) and large format cask. No MLF but lots of lees stirring through the year. Taken with all solids into tank for extended time (3 months) on fermentation lees before bottling in December 2019.
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.