Winemaker: Bruce Dukes
Viticulturalist: Richard Wilson
Vineyard: Margaret River, Warner Glen Estate

Varietal: Three parts of Sauvignon to on of Semillon
Alcohol: 13%
Cellaring: Drink now to 2015. Cellaring will be rewarded by increased complexity.
Oak: 85% of this was fermented and matured for ten months in a mixture of new 1, 2 and 3 year old fine-grained 225L French oak barriques for complexity and texture, while the balance was matured in stainless steel on its original fermentation lees for freshness and fruit purity.

Colour: Granny Smith apple green with lemony hue.

Bouquet: Floral, white grapefruit, pear, brioche and a hint of cassis. Vibrant!

Palate: Precise minerality, delicate textures, hints of oyster shell, brioche and very pure white fruits. A generous texture thanks to the Semillon and a nice weight to the palate.

Winemaking: Each variety was harvested separately in the coolest part of the morning. The fruit was crushed and received some skin contact to allow for the increased extraction of fruit perfumes and flavours, before pressing. We made a base blend at the juice stage before barrelling down for fermentation. We stirred the lees regularly for the wines season long maturation, believing that these battonage techniques add an extra dimension.

Vintage: The 2010 vintage season started well with conditions characterised by gentle rains and temperatures averaging 9 to16 C for the minimum and maximums. This allowed plenty of water penetration to the soil for the oncoming summer. The rest of the growing season from October to March was warmer and dryer than normal with a small spike in temperatures in mid January. These near perfect conditions for the vines corresponded to rapid ripening of the fruit. Vineyard managers and winemakers had to be spot on with sampling the vines and predicting ripening patterns – we had to work harder than normal to harvest our vines at optimal ripeness because the window of opportunity was much tighter than most other seasons.