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Grown on the eastern side of Ben and Naomi’s organically farmed block in Quindalup, Margaret River, this is a light and refreshing version of Chenin Blanc with a little more going on than meets the eye.
The majority of the fruit was fermented wild in stainless steel tanks but a small portion was kept separate, undergoing some whole berry ferment before being basket pressed to oak and a concrete egg.
The final blend is subtle and delightfully playful. Chenin Blanc with a little cheek and charm.
What It Tastes Like
Lifted perfume of fresh picked tropical fruits. Wow, this is so well pitched. Cleansing and bright but texturally and structurally excellent. Leaves you with great length of flavour and a steely finish.
This wine is from a single block of Chenin on the East side of the Quindalup vineyard. This vineyard is currently classed as ‘organic in conversion’.
The majority of the wine is wild fermented in stainless steel with no acid additions. The balance consists of a small portion that was hand-picked and locked up for 10 days at 5-7 degrees Celcius (Carbonic Maceration) This portion was basket pressed to oak and a concrete egg for wild ferment.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2018
Margaret River is recognised as one of the country’s finest wine growing regions. The quality of the region’s finest Cabernet Sauvignon and Chardonnay rival the very best in the world. But Margaret River is no two-trick-pony. There, Tempranillo and Malbec are excelling, Touriga Nacional seems to be quite at home, Chenin Blanc is getting serious and even pockets of Nebbiolo are rearing their heads. Watch this space. Who knows what new surprises are just around the corner from this famous region.
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