2023 McHenry Hohnen Marsanne Roussanne

Aromatic and complex, with layered notes of honeysuckle, grilled peach, and preserved lemon. Subtle spice and chamomile tea from the Marsanne add depth and intrigue.

The palate is textural and persistent, with Marsanne contributing richness and weight, while Roussanne brings definition, minerality, and a delicate saline finish. A satisfying and layered expression—our take on a Rhône Valley classic.

Vineyard: This wine is sourced from two of our southern Margaret River vineyards—Hazel’s and Calgardup Brook. Hazel’s Vineyard, certified organic and biodynamic, sits inland near Witchcliffe and contributes structure, texture, and a savoury edge. Calgardup Brook, just a few kilometres from the coast, brings purity, aromatic lift, and mineral drive thanks to its schisty soils and strong maritime influence. Together, the sites offer a complementary expression of southern Margaret River, balancing power and finesse.

A season of great balance, producing wines of grace, perfume, and longevity. Winter was wet and cooler than average, followed by a cool but dry spring across the Margaret River region. Favourable flowering conditions led to good bunch numbers and weights, delivering strong yields after three years of low crops.

Summer was one of the driest on record, with relatively mild temperatures through to January. While early-season dryness delayed canopy development, January delivered ideal conditions—warm, sunny, and breezy days without any heat spikes or vine stress. Consistent diurnal temperature variation throughout the season contributed to exceptional aromatic development and ideal phenological ripeness of both skins and seeds.

The resulting white wines show great freshness, concentration, and lifted aromatics—hallmarks of a high-quality vintage.

The Marsanne fruit was gently pressed and fermented in tank, while the Roussanne underwent a short period of cold maceration on skins before being pressed to a single concrete vessel for fermentation. Each component was matured separately on fine lees for six months, then blended and bottled in early spring 2023.