BLEND: 51% sauvignon blanc, 49% semillon.

VINEYARD:The lion’s share of the fruit came from the cooler southern half of the region, including our Chapman Brook Vineyard along with our other estate and selected contract vineyards. Various canopy management methods are used, with the objective being to maximise fruit fl avour development. The typical soils of these vineyards are geologically ancient, free draining sandy loams with a high percentage of lateritic gravel.

THE SEASON: The 2011 harvest in Margaret River was warm, dry and early and continues an excellent run of recent vintages. Warm nights in February accelerated ripening and sauvignon blanc was harvested quickly in late February with abundant fl avour and richness resulting in full fl avoured wines with great texture and refreshing acidity.

WINEMAKING: When harvesting sauvignon blanc and semillon the emphasis is placed on capturing vibrant fresh fl avours with clean acidity. Fruit is harvested at night to take advantage of the cooler temperatures. Fermentation takes place in stainless steel tanks with around 15% of the blend fermented in a combination of new and seasoned French Oak Barriques. The wine was assembled after four months on lees and bottled in July 2011.

APPEARANCE: Pale straw with lime green hues.

NOSE: Punchy lifted aromatics of lemon blossom, blackcurrant and papaya with subtle hints of fresh thyme and cordite.

PALATE: Medium to full flavoured with a fine texture. Limes, apples, lychee and honeydew melon characterise the fruit fl avours which are framed by juicy acidity, providing great length of flavour.

FOOD PAIRING: Freshly caught and grilled King George whiting served with a zesty tartare sauce and a fennel and pomegranate salad.

CELLARING: Drink young and fresh.