From Porongurup to Frankland River conditions were excellent throughout the season.

The Winter and Spring lead-up were dry but that eased with good rainfalls during January which brought much needed moisture for vine growth and yields.

As a result the wines have great verve and freshness.

The Winemaking:

Sourced from several locations in the Great Southern, the fruit was fermented using a combination of wild fermentation, selected yeasts and 1-3 year old French oak for 6 months prior to bottling.