Fruit sourced from multiple vineyards in the Wilyabrup subregion. Wild ferment in barrel with partial malolactic fermentation. Lees stirring for the following 8 months in 66% new oak.
Jasmine, brioche, almond and dried herbs on the nose leading to a toasty, white fruit dominated palate. Finishing with a touch of sea spray and oyster shell minerality.
'Wild edged chardonnay of great charisma and high drinkability. Sea spray and almonds, green apple, brown lime lead off the wine. Palate is succulent, lifted on saline acidity, dosed up with nuttiness, a touch of Royal Honey and lots of pear and soft green apple flavours. Good length too. Ripper drinking.'
- Mike Bennie (The Wine Front)