A singular vineyard in the heart of Willyabrup (Wildberry Springs). 20 year old gin gin clone, hand picked, cold pressed and fermented naturally in ceramic eggs (70%) and oak barriques (30%), where it remained for 13 months. During this time the wine went through a full maloactic fermentation with regular lees stirring to create creaminess and body. The wine was naturally settled in tank, chilled and bottled with a light filtration.
A wine of subtle complexity; refined, elegant, and balanced. The more you look the more it gives. Melon, crisp granny smith apple, and a hint of cream.