Granny smith apple, ice cream, lemon, lime, wet stone and sea salt spray. Elegant, silky smooth, fresh and delicious. Think chablis with a bit more oomph akin to a Margaret River Chardonnay. 

The fruit was hand-picked, chilled overnight and gently pressed as whole bunches, with only the free-run juice retained for fermentation. The juice was softly settled and racked off heavy solids before fermenting in a combination of barrique (30% new) and amphora, where it matured for 11 months. The wine was not fined and underwent only a light filtration prior to bottling, allowing the character of the site and season to remain clearly expressed.