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Fruit from separate vineyard patches picked at night and fermented between 24-26C for 12 days with extended post-fermentation maceration to optimise flavour, colour and tannin profiles. Individual batches aged in barrel for 60 months. Rounded off with 2% Viognier for good measure. “The Gringo with the dry wit and brooding stare flirting openly with a splash of sexy Viognier; the life and soul of the party. Rusty on one side, shiny on the flip side.”
91% Chardonnay with Viognier from Geographe, the Chardonnay partially tank and partially barrel fermented (9...
Fruit from Frankland River. The fruit was picked at night when the natural sugar levels...