‘Dormilona’ is Spanish for ‘lazy bones’, a reference to a nickname winemaker Jo Perry was given in Spain. With Jo’s wines, it also refers to her ‘lazy’ hands-off winemaking approach, and even her ‘laziness’ in taking so long to launch her own label. We’re glad she got there in the end!

Semillon from the organically managed Yungarra vineyard on the Yallingup hillside is hand-harvested in the morning when temperatures are cool. The fruit is whole-bunch pressed and sent to tank for cool fermentation. The wine then rests on full lees for four months before being racked straight to bottle with a small dose of sulphur. No fining, no filtration.

It’s hand-picked as always, pressed to tank, loved to bottle with a little lees stirring adding a dash of texture to what is inherently pure and zippy Semillon fruit.