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.
The 2018 growing season was simply outstanding. Near-perfect fine conditions persisted throughout the region from mid-December all the way through to the end of harvest. The resultant fruit produced wines of exceptional flavour, and robust acidity.
This wine was harvested in mid-February. After harvesting, the fruit was chilled before being pressed and settled. After racking, sixty percent of the must was “wild” fermented in barrel to add complexity and structure. Following ferment, the wine remained on lees until October, when it was racked together, filtered and bottled.
This wine is an intense pale straw colour.
The nose is lifted and complex, with Burgundian barrel ferments notes prominent. White peach and nectarine mix with floral notes in the background – there’s a lot of finesse here.
The palate opens with ripe orchard fruits – white peach featuring in particular. There is much richness and fruit sweetness across the palate, mouth filling yet with great acidity to balance.
The wine finishes with great length of flavour.
An outstanding wine from a great vintage, this wine will be best enjoyed from 2021 to 2026.