The 2024 growing season started cool after a reasonably wet but short winter. The rest of spring and summer was highlighted by the lack of rain from September to end of May. This has led to disease free fruit being picked up to 4 weeks earlier than usual. The great natural acids and fine lifted aromatics have been a consequence of the benign season.

The Karridale subregion is home to the finest Sauvignon Blanc grapes in Margaret River. Crisp higher natural acids; aromatic citrus fruit profiles; extended slower ripening and more fruit intensity: what’s not to like? The only thing we think compares is the highly aromatic and mineral style of Sauvignon Blanc from the Porongurups,

All the Semillon and 30% of the Sauvignon Blanc were pressed to seasoned 500L puncheons for wild ferment with cloudy juices. All components were kept on their lees for 3 months enhancing texture and complexity.