Yellow peach, shaved almond, wet slate and nougat greet on the nose. A generous palate of white pears, jasmine and green apples, boasting quenching acidity, minerality and pois. A textural and engaging finish laced with hints of lanolin, limes and dried thyme.

Winemaking Notes from Remi Guise - Fruit is hand-picked 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 bâtonnage (stirring lees) adds a depth of flavour and textural complexity.

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Awards & Reviews:

GOLD - Australian Alternative Varieties Wine Show 2023

The Real Review:

“Very pale lemon colour. Subdued nose just showing some subtle lemon rind and sea spray aromas. Very tightly wound with lemon and sea salt minerality driving through a narrow palate channel. Good length and bone dry to the end. It just needs oysters served alongside”.

STUART KNOX

WA Wine Review - Ray Jordan Wine 2024:

“Chenin Blanc can be treated a number of ways - without oak, with oak and with lees influence to build texture. This is the style adopted here and it’s resulted in an excellent example of this variety. Has a crunchy, slightly steely minerality but with excellent fruit ripened and purity. The lees stirring has introduced that textural element showing the versatility of this variety.”

92 points - RAY JORDAN

Cellar 8 years