This cuvée comes from the Margaret River region of south-east Australia. Its reputation earned this domain a spot in James Halliday’s top 100 best Australian wines. The best Chardonnay vines are used to make this characterful cuvée. The grapes are harvested by hand and vinified in whole bunches. Wild yeasts ferment the juice, a process that takes place in French oak barrels. The wine is then matured in the same kind of container with around 40% new wood.
This wine has a pale, yellow colour in the glass, giving off delicate notes of lime and pineapple. Its mineral underscore carries through to the palate, lifting its round and generous texture, proof of well-ripened fruit and oak ageing.
We recommend savouring this wine with a dish like salmon or a creamy cauliflower gratin.