The making of our blanc de blanc relies on building a core of fresh crisp fruit with layers of intrigue.
The components of complexity are enhanced by 100% barrel fermentation, yeast lees retainment and a guided Malo lactic fermentation.
Toasted almond, nougat and baked bread notes with a lifted citus zest
Creamy palate, layers of yeast complexity over a long line of citrus whilst holding a persistent bead in the glass.
Estate grown from the spectacular hillside vineyard in the Ferguson Valley of the Geographe wine region, fruit is primarily sourced from our Clone 95 blocks. Soil is typically a deep layer of ironstone gravelly loam over red and yellow friable clay with slight easterly aspects at elevations of 220 to 250m above sea level.
Fresh but slightly cloudy juice is fermented in mature french oak with a cultured yeast. Some of the oak is also inoculated for Malolactic fermentation.
Temperature is allowed to peak at 22 degrees celsius, but thereafter maintained at cooler cellar temperatures to mature.
Following 12 months maturation on lees the wine is allowed a secondary fermentation to provide the sparkle, prior to dosage and release.
Solid Winter rains were followed by a wonderfully warm Spring in 2017 heralding encouraging conditions for Vintage 2018 and indeed led to a long even Indian Summer.
One rain event in mid January (35mm) was a blessing, and from then on vintage was dictated by long warm and dry days.
Yield in 2018 is at or just below average within the region, The south west of western Australia also had one of the strongest displays of Marri bloom that I can recall, allowing crops to ripen without bird pressure.