Margaret River Grenache and Mourvèdre effortlessly melded with Great Southern Pinot Noir, Sauvignon Blanc, Shiraz and Riesling —all grown organically. Fruit was picked bright and early to retain natural acidity, fermented by native yeast on skins for an average of about three to four days, with the white varieties receiving longer skin contact than red. A large variety of winemaking techniques were employed to optimise the youthful qualities of the fruit while minimising extraction: carbonic maceration, whole-bunch fermentation, co-fermentation and skin and stalk substitution. All of this experimentation was undertaken in order to produce the most drinkable, thirst-quenching wine possible.
Blend : Grenche, Mataro, Sauvignon Blanc, Pinot Noir, Shiraz, Riesling