The de Pury family planted Marsanne in 1973 and later introduced Australia’s first Roussanne vines in 1983, setting the foundation for what has become one of the country’s finest Rhône-inspired whites. Over four decades later, this tiny vineyard continues to produce a wine that’s as textural as it is refined—layered, structured, and built to evolve.

The 2022 vintage is a 61% Marsanne, 39% Roussanne blend, hand-picked just three days apart and co-fermented in stainless steel before moving into old French oak for 8–9 months of ageing. No new oak, no malolactic fermentation—just purity of fruit and the kind of depth that only comes from low-yielding, meticulously farmed vines.

The nose is floral and fragrant, laced with honeysuckle, jasmine, and orange blossom, but it’s the savoury undercurrents that make this wine so compelling—pear skin, quince, and a touch of sandalwood adding complexity. On the palate, it’s fresh, finely textured, and quietly powerful, carrying a gentle weight that feels both broad and precise. There’s a mineral streak, a saline edge, and a structure that suggests this wine is only just getting started.

Right now, it’s energetic and full of life, but history says this will only get better with time. If you can resist the temptation, cellaring for five years (or more) will unlock an entirely new dimension. For those who can’t wait—pour it alongside something equally textured, like roasted poultry or a buttery seafood dish, and let it shine.

97 points
"A bright green gold. Aromas of ripe pears and apricots sit alongside some lemon conserve, pink grapefruit, and orange blossom scents. It's a compelling mix that flows through onto the palate, which is gently textured, saline, and very well structured. I really like the touch of grip on the finish too, and as good as this is now, this will age gracefully over the next five to seven years at least."
- Philip Rich (Halliday Wine Companion)

94 points
"A complex golden wine that’s nutty and saline, and often puts me in mind of Cornflakes, though maybe that’s just me. I’m quite fond of them too, especially with some good honey on top. There’s pear and apple, fresh apricot, some flowers and spice, maybe some aniseed, fine chalk dust texture with a pithy grip, kind of waxy, but balanced in acidity with some citrus tones, and a firm finish of excellent length. Nice."
- Gary Walsh (The Winefront)