Nestled in amongst 100 acres of native revegetation is a small, pristine, naturally farmed vineyard on Kangaroo Island. Just 5 kms from the Southern Ocean, it’s near perfect for growing Sauvignon Blanc (and for getting to the surf at Pennington Bay).

Handpicked in 10kg buckets on March 9th by a team led by Moose. Hand sorted and crushed to a concrete tank. Skin contact for 24 hours, then pressed into barrels for fermentation (cause good doesn’t always come easy). Barrel aged 12 months with regular lees stirring to build texture and structure. Hand bottled cause we are gluttons for punishment.  We think all that extra work paid off.

A hint of tropical fruits & passionfruit, just a lick of acidity, and bit of flinty smokiness from the barrel. All subtle but just enough to make it interesting. The middle is round and creamy with texture and a bit of weight, and this carries thru to the finish. Lingering, but not for too long. Balanced like it should be (hopefully like our lives). Enjoy with seafoods, pâté, maybe gnocchi or nothing at all except your good mates.