All varieties were dry farmed and harvested by hand. The crushed grapes were given overnight skin contact to create greater phenolic tension and palate depth. The wine was then fermented naturally and left without oak to be bottled with all the vibrancy of the current vintage and also purity of flavours.
"A 58/37/5% blend of sauvignon blanc/semillon/verdelho; hand picked on biodynamic fruit and flower days; wild fermented and no acid additions. It's as fresh as a daisy, with bright, clear zesty citrus fruits and excellent balance." 95pts James Halliday, Gold Australian Wine Companion 2024
