75% Chardonnay from the Biodynamic Brackenwood Vineyard in Kuitpo in the Adelaide Hills and 25% Viognier from the Organically run Dowie Doole Vineyard in the high part of the Mclaren Vale. Fruit was de-stemmed and crushed and kept on skins for 14 days. Fermentation took place on the skins and then for a few weeks after. The wine was kept in tank for 5 months on full solids before being racked twice in the lead up to bottling. A total sulphur addition of 35 parts a week before bottling. This wine was a full natural ferment and was kept unfiltered and unfined.
White flowers and almonds on the nose. Medium acidity. Very approachable skin contact wine with a light texture.