Awards and Accolades

92 Points - Ray Jordan, West Australian Wine Guide
"A racy vibrant lighter style of SSB, but still with plenty of intensity through the palate. Crunchy lemon zest
and tropical notes with the faintest hint of herbaceousness. Gets a little barrel fermentation which adds
that subtle textural feel on the mid palate. Excellent.”

2016 Vintage: 95 Points - Campbell Mattinson, The Wine Front
"65% semillon, 30% sauvignon blanc and 5% Gin Gin clone chardonnay, crushed and fermented with cultured yeast. Partial barrel fermentation embroiders the already powerful and deep flavours with an extra degree of texture and complexity; the flavours are predominantly on the green bean/grass/snow pea side, augmented by the coiled spring of acidity. The more you taste this, the better it become, the greater its magnetic pull on your taste buds"

2015 Vintage: 95 Points - James Halliday, Australian Wine Companion
"In Fraser Gallop style, manages to pack more flavour - 100% authentic - into the wine than most others in this highly competitive bear pit. There is the full citrus range first up, with grapefruit obvious, then the response (but not a challenge) of tropical fruits. You barely notice the absence of oak."

From the Winery

By creating a wine dominant in Semillon we have highlighted the strong citrus flavours, which are then complimented by the zesty and punchy aromatics of the Sauvignon Blanc. We’ve also introduced a small amount of Chardonnay to this blend to create more texture.

A colder, longer and wetter winter in 2016 delayed all stages of the growing season by 3-4 weeks, giving us one of the latest starts to vintage on record and similar to 1990 and 2009.

This is the vintage where quantity and quality appeared, especially for those who perceived and recognised that this was going to be a long and late vintage. Canopy management such as leaf and shoot removal early in the season provided exposure and airflow. This ensured perfectly ripened grapes with no disease pressure and pristine fruit flavours. The long hang time bought in red grapes with some of the highest tannin
measurements we’ve seen, which augers well for the future.