Fruit for this wine was sourced from the Chittering Valley at the northern end of the Perth Hills and Chidlow in the central Perth Hills. It was hand harvested between 12.2 and 12.6 baume and chilled overnight before crushing and pressing to an extraction of 650 litres per ton. The free run juice was transferred directly to french oak hogsheads and ceramic eggs (Clayver) for fermentation with partial solids. The pressings juice was allowed to settle for 24 hours before racking off solids and fermented cold in stainless steel tanks. These three different components give us a very different results and importantly, provide us with three different blending tools to create the final product. Post ferment the wine was batonnaged (lees stiring) for two months to build palate weight and texture. After eight months maturation the final wine was blended. The resulting wine shows lifted elegant aromatics of nectarine and white peach with subtle sweet vanillian oak, a palate of rounded texture with crisp grapefruit, passionfruit and citrus flavours but with a crisp focused dry finish.