The grapes are sourced from vineyard plots in the Wilyabrup Valley, planted on sandy loam and white clay soils.
Some of the bunches were gently destemmed, using a state of the art vibrating destemmer, whilst a proportion of the bunches were left whole. After pressing and racking, fermentation was carried out in French oak barrels using only wild yeast. Following fermentation, fifty percent of the wine was transferred to tank, with the remainder left to mature in oak barrels for seven months.
“A full flavoured wine with ripe, white peach, nectarine and fig aromas that lead onto the textured and well balanced palate. Margaret River chardonnay at an alluring price.” – 94 points, James Halliday Australian Wine Companion, August 2017