Chenin Blanc from the sandy soils of Blewitt Springs.

Fruit is harvested and pressed to tank, from the juice stage we use 30% pressings and a higher level of lees in the ferment.

We ferment wild in tank and allow to naturally settle once fermentation is complete.
The wine is then racked off heavy lees and transferred to French hogsheads for 6 months maturation.

The resulting wine displays clean fruit characters with a softly textured mid-palate.
We get aromas of preserved lemon, camomile, white nectarine and jasmine flower.

The palate has a soft creamy texture on entry with a mellow but persistent acidity.
Flavours of ripe lemons, ginger, mandarin and red apples.