85% sauvignon blanc, 15% semillon from Porongurup, wild-fermented, matured for 4 months in barrel. The wine is indeed beautiful, with its multitude of fruit flavours seamlessly bound together, only leaving room for the texture of the barrel ferment oak, not its flavour per se. In a tropical mode throughout until the finish, when cleansing citrussy acidity surges on the aftertaste. Perfect winemaking.