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2021 Rosé, Margaret River $30.00
Our 2021 Rosé is made from free run Muscat à Petit Grains, Chenin Blanc and Pinot Gris. The Muscat delivers a blush tone with lifted floral notes and the natural sweetness is balanced with a blend of barrel fermented Chenin Blanc and Pinot Gris, which also provide a layer of texture and a savoury line. A beautiful dry style wine, ready just in time for Spring.
Aromatic. Peachy. Fresh.- Sold Out -
2021 Arancia, Geographe $25.00
Each year we experiment with a new variation of an orange wine – our Arancia!
This year’s Arancia is made up of Riesling fermented on rouge Muscat à Petit Grains skins. This wine has a nice natural acidity of the dry style Riesling balanced with a touch of spicy sweetness from the Muscat, which also super charges the floral notes and provides a light grip on the finish.
Lively. Crisp. Foral.
2019 “Arancia”, Margaret River $35.00
The 2019 ‘Arancia’ Must Ferment Semillon Sauvignon Blanc is must ferment, skin contact wine. The name ‘Arancia’ comes directly from the distinct orange colour achieved by this wine. Arancia means orange in Italian.
Basically, it is a white wine, made in the style of red wine. We chose to make a skin contact wine like this to continue our focus on producing food paired wines. Skin contact white wines are fantastic food wines, and show off other qualities of the grapes and terroir and winemaking than non-skin contact white wines.
Our ‘Arancia’ is an interesting wine and can be a polarising wine for those that prefer conventional style white wines. We have made a small batch to showcase the different style and add another colour of wine to our repertoire.
This wine is un-fined, and un-filtered. It was bottled with some lees in the bottle to keep providing that textural element we think makes this wine.- Sold Out -
2020 Chenin Blanc, Margaret River $30.00
92 Points – James Halliday Wine Companion
Treeton single vineyard Chenin Blanc with 12 hours of skin contact prior to pressing to a mix of tanks and barrels for ferment and maturation for 6 months with regular lees stirring and some malo. Lean, minerally style with layers of structure. The palate presents as a flinty, minerally style with some gentle textural charm and a crunchy acidity on the finish.