A husband and wife team with a long family tradition of winemaking in the Margaret River. They have sourced the fruit from the Burnside vineyard, which they helped to plant with their parents in 1981. It is located in the middle of Margaret River and it is only 2lkms from the ocean. A great location for a 37-year-old vineyard that is now farmed biodynamically.
The fruit was handpicked and pressed straight to barrel, where natural yeasts were used for the ferment. Only French barrels were used, 30% being new from a 300-litre Hogshead and the remainder 5-year-old barriques. There was no stirring of the lees, just topping and tasting on a fortnightly basis. Malolactic fermentation was allowed to proceed, converting the harsh lactic acids into the softer Malic acids, then the wine was left undisturbed with a touch of sulphur added just prior to a bottling in January 2018. The winemakers have prepared this wine unfined and unfiltered which may result in some harmless deposits in the bottle. Don’t worry if these are present, they all add to the complexity of what is a beautiful glass of wine
This wine is all about freshness and drinkability. Think passionfruit, lemon and citrus on the nose, followed through with great acidity and freshness on the palate. This is a powerhouse wine, supported by very high-quality oak that adds a nice richness, with slight cashew, roasted hazelnut overtones. There is a concentration of flavours and a vibrancy which you really only see from an old and mature vineyard.