Our wine.

2023 proved an extended yet very rewarding vintage in Western Australia. Optimal, dry weather conditions paired with the absence of any significant climatic challenges or disease pressure set the scene for a moderate season, ideal for gentle, consistent ripening across all varieties.

Winter temperatures were lower than average, which made for a quick senescence and sound dormancy for the vines. There was markedly less-than-average rain; however, the vineyards received sufficient supply to recharge soil moisture levels, paving the way for a promising growing season ahead.

The growing season began with a late budburst after a relatively cold winter that pushed vine development back by about 2-3 weeks. Spring saw less rain and cooler conditions than usual, resulting in a slow start to canopy growth and an extended flowering period for early bloomers like Chenin Blanc in the Swan Valley.  January brought consistently warm, sunny days, which saw vines start to catch up nicely on their development and in the Swan Valley, provide plenty of sunshine with limited extreme heat than normal years.

The Chenin Blanc fruit was sourced from a single vineyard site in Baskerville in the Swan Valley wine region on the edge of the foothills of the darling scarp. The vines are 30 years and the soil profile is sandy with some gravel in the mix for the majority of the block with some more dense gravelly areas at the eastern end of the vineyard. The fruit was hand harvested on January 29 and then refrigerated over night prior to being transported down to our Margaret River winery for processing.

The vine age of this block is mature enough that little intervention is required so we had the luxury of picking at the optimum time to allow flavour intensity, phenolics and sugars to develop with balance and harmony. This Chenin Blanc parcel has delivered elegant power and freshness with a lovely tension of lovely natural acidity, from a stunningly epic vintage.

The 2023 Swan Valley Chenin Blanc fruit was cooled for 48 hours prior to being whole bunch pressed to tank, settle and cool for 24 hours and then transferred to neutral French oak barriques for natural fermentation and maturation. The barrels were frequently stirred during ferment, and less frequently during maturation. No secondary fermentation was undertaken with this parcel of fruit. Maturation was in barrel, on lees for a period of 10 months before the best barrels were selected, blended, filtered and bottled just before Christmas.

In a glass this wine is pale straw coloured with a chartreuse green hue. On the nose the wine is dominated by citrus and quince aromatics. The palate presents as a flinty, minerally style with gentle textural charm and a zesty acidity on a rounded finish.