Description / Reviews
// Pinot Blanc, Chardonnay and Savagnin from Southern Fleurieu on an E-NE slope of sandy loam and quartz over limestone.
"The Chardonnay was fermented in Amphora, whilst the Savagnin and Pinot Blanc were fermented in seasoned French oak hogsheads. The wines were left on lees for 4 months before being blended and bottled to capture the freshness, minerality, and immediacy of the young vintage." - Praeter, Winemaker
"This is a wine of texture, presence and (fruit) power. It’s a beautifully composed wine, with plenty of flavour and interest through the course of the palate and then a sound, well-sustained finish. It tastes of tonic water and fleshy stonefruit with fennel and nashi pear characters tossed through. It’s very good, if not better than that." - 94 points, Campbell Mattinson, The Wine Front
"A fragrant and mineral-driven field blend of pinot blanc, chardonnay and savagnin from the Magpie Block in Southern Fleurieu. It's, for the most part, an even split of the varieties, which are all fermented separately. The chardonnay portion is fermented in amphorae, adding texture to its profile and a porous grip that generates light and shade with the oak and lees-aged pinot blanc and savagnin characters. This is stellar drinking. Orchard florals, white stone fruits, pear, broken quartz, fragmented and splintered within an ecosystem of lemon, from pith to curd. It's considered and thoughtful. An optimal spring white." - 95 points, Katrina Butler, The Halliday Wine Companion
