Rich tones of peaches, mango and lemon curd introduce a palate of pristine natural acidity and impeccable balance. A textured and complex palate of nectarines and creamy tones finds itself laced with a viscous acid line and broad fruit tannin and length. A subtle minerality lends form to generous a lingering finish.

Winemaking: Fruit is hand-picked in the cool hours of the morning, gently destemmed and crushed, followed by 24 hours of skin-contact before pressing. The pristine juice is extracted and cold-settled for 12 hours, before racking the cloudy juice to ferment. A cool fermentation at 12°C in seasoned barriques ensures retention of aromatics and fruit clarity while building palate weight and intricacy. Gentle fortnightly bâttonage adds a depth of flavour and textural complexity.

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Awards & Reviews:

SILVER - Labelmakers Group, WA Alternative Varieties Wine Show 2023

SILVER - Decanter World Wine Awards 2023

Winestate Magazine, Annual Semillon & Blends Wine Show Results - 95 points

WA Wine Review - Ray Jordan Wine 2024:

“Okay, this is why we should have more varietal semillons. This is a beauty. The fruit is intense, reflecting the vintage, and the use of lees stirring to build complexity and texture is a highlight. Has a spicy dried herbs and nutty character developing with a little fresh cut grassiness typical of the variety. Excellent little wine.”

93 points - RAY JORDAN

Cellar 8 years

The Real Review 2022:

“A nose of buttered-toast and spice makes for a palate that's quite rich with great breadth. Some clever winemaking emboldens the flavour profile adding complexity and length too. This is a delicious and classy young semillon.”

92 points - GABRIELLE POY