From one of the most northern and elevated Chenin blocks in Clare Valley - an over 60-year-old, organically farmed vineyard that consistently delivers fruit with purity and drive. Picked around 12.5° baumé and whole-bunch pressed to a mix of older French and Slovenian oak puncheons, with a 1000L European oak cask in the mix. The fruit was pressed firmly to extract texture and phenolic detail that drives the wine on the palate. The wine fermented naturally on full lees for around 12 days, completed full malolactic fermentation, and rested in oak until June 2025, before being gently racked to stainless steel tanks for another 3 months with a minimal sulphur addition before bottling.

Concentrated lemon and golden apple open the palate, followed by hints of brined citrus and quince. Gentle layers of nutmeg spice and cashew butter lend warmth and depth, sitting over a fine, chalky texture that feels alive and mineral. There’s a precision to the acidity - focused, linear - yet the wine holds a quiet richness that builds with time in the glass.