"This cult producer has produced a gorgeously styled Sauvignon Semillon blend. The old oak, lees stirring and malolactic fermentation brings a sophisticated texture and a seamless softening of the acidity. The wine is zesty with citrus flavour, backed by hints of dried herb, grass, nuttiness and some honeyed characters too. So much going on!
Winemaker Ryan Ponsford was twice a finalist in the Young Gun of Wine, winning the prize in 2022 for his ethereal and meticulously crafted wines. Working with the terroir of Gippsland’s Baw Baw Shire, he trained alongside William Downie and has absorbed his focus on organic viticulture and minimal-intervention winemaking." - Wine House
"Chamomile, lime, toasted almond and some fresh cut grass on the nose. The wine is tense, textured and precise. Heaps of complexity and density on the palate. With beeswax, candied lemon peel characters and some rocky salinity. Finish is long with powerful acid keeping everything going.
From South Facing, unirrigated vines on Red volcanic soil at the Warragul Vineyard. Wild fermented in 400L puncheons. Barrels occasionally stirred in winter. Malolactic fermentation in the spring. Aged in barrel for thirteen months.
The label depicts the critically endangered Warragul burrowing Crayfish, with a distribution of only 20 square kms around Baw Baw Shire." - Winery
