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A lifted, textural white built on a foundation of driven citrus, stone fruit and quiet complexity. Lemon zest and white florals lead, supported by ripe peach and a fine line of acidity. The palate is polished and flowing—taut but generous—finishing with length, freshness and intent.
Drawn from three high-altitude sites in the Eden Valley: 105-year-old Semillon and 35-year-old Roussanne from Angaston (420m) on ironstone and silt; and Riesling from rocky soils in Keyneton (430m). The 2024 season was dry, even and beautifully restrained—ideal for finesse and aromatic precision.
Wild fermented in stainless steel, with short skin contact for grip and aromatic lift, then basket-pressed to seasoned French oak for a brief élevage. Naturally cold-stabilised at our Mt McKenzie farm and bottled in early June. A wine of energy, texture and quiet confidence.
Lemon-herb chicken, roast cauliflower, or fig and goat’s cheese pizza.
Long lunches, golden hour energy, moments that linger.
A lifted, textural white built on a foundation of driven citrus, stone fruit and quiet complexity. Lemon zest and white florals lead, supported by ripe peach and a fine line of acidity. The palate is polished and flowing—taut but generous—finishing with length, freshness and intent.
Drawn from three high-altitude sites in the Eden Valley: 105-year-old Semillon and 35-year-old Roussanne from Angaston (420m) on ironstone and silt; and Riesling from rocky soils in Keyneton (430m). The 2024 season was dry, even and beautifully restrained—ideal for finesse and aromatic precision.
Wild fermented in stainless steel, with short skin contact for grip and aromatic lift, then basket-pressed to seasoned French oak for a brief élevage. Naturally cold-stabilised at our Mt McKenzie farm and bottled in early June. A wine of energy, texture and quiet confidence.
Lemon-herb chicken, roast cauliflower, or fig and goat’s cheese pizza.
Long lunches, golden hour energy, moments that linger.