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This wine was sourced from the Wilyabrup Valley, located in the heart of Margaret River. This region is known for producing plush whites with ripe flavours, and it’s a region where the “Gingin” clone of Chardonnay excels. This clone typically has smaller berries that offer up high skin-to-juice ratios and higher natural acidity, which match perfectly with the Wilyabrup climate.

2019 was a classic year for Margaret River, avoiding any extremes both of heat and rainfall. In fact 2019 was indeed very close to the average vintage conditions of Margaret River in the 80’s and 90’s, with more recent vintages markedly warmer. Whites from 2019 are showing brightness, delicacy and balance.

After harvesting, the fruit was chilled before being pressed. A large portion of the wine was “wild” fermented in barrel to add complexity and structure. Following ferment, the wine remained on lees until August, when it was racked together, filtered and bottled. We feel an early bottling is the best way to preserve the freshness and delicacy.

This wine is an intense pale green gold colour. The nose is complex, with cut straw and toasty barrel notes combining with a mix of stone fruits. The palate is full flavoured, dense and unctuousness. Ripe pear, peach and nectarine flavours feature. The wine finishes with great density of fruit, and long length.