Description / Reviews
"From one of the most northern and elevated Chenin blocks in Clare Valley - an over 60-year-old, organically farmed vineyard that consistently delivers fruit with purity and drive. Picked around 12.5° baumé and whole-bunch pressed to a mix of older French and Slovenian oak puncheons, with a 1000L European oak cask in the mix. The fruit was pressed firmly to extract texture and phenolic detail that drives the wine on the palate. The wine fermented naturally on full lees for around 12 days, completed full malolactic fermentation, and rested in oak until June 2025, before being gently racked to stainless steel tanks for another 3 months with a minimal sulphur addition before bottling. Concentrated lemon and golden apple open the palate, followed by hints of brined citrus and quince. Gentle layers of nutmeg spice and cashew butter lend warmth and depth, sitting over a fine, chalky texture that feels alive and mineral. There’s a precision to the acidity - focused, linear - yet the wine holds a quiet richness that builds with time in the glass." - Winemaker Notes
"The fruit is from Stanley Flat in Clare Valley’s north, with vines over 65 years old. Maturation in foudre and Slavonian oak barrels for 16 months, before two months in tank. Ample old-world (for want of a better term) and old-school accents here with a beeswaxy, chalky, mineral theme. Honeycomb and creamed honey, quince, poached apple, struck match, flint, cider apple, straw, shiro miso. Fruit intense, the palate fully textural, yet savoury, a pedal on umami, a quietly silty grip and a briny kick to the tail. So much going on, and such an engaging wine." - 95 Points, Marcus Ellis, Halliday Wine Companion
