A deep complex nose with orange zest, lemon curd and cheese rind sit on top of grilled nectarine and cashew characters. The palate is vibrant with an intertwining savouriness, beeswax texture and creamy 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. Certified Biodynamic.
Fruit was handpicked and whole bunch pressed straight to a 700L concrete egg vessel 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 Report: The season started out with a cooler, wet spring which resulted in a lower fruit set for some varieties such as Chardonnay. We experienced above average rainfalls in early spring, meaning extra effort was required in our organically grown vineyards to mitigate disease pressure. Spring rolled into summer with long warm and dry days, however a couple of rain events in February and March required extra effort from our committed vineyard team in terms of canopy management and fruit selection at harvest. All white varieties show fragrance and vineyard characters with perfume and aromatic lift combined with elegant textures and fine acid lines.