Sourced from a vineyard in the Yallingup sub region, basket pressed directly to barrels (20% new) and fermented with indigenous yeast. Picked as a riper style to give pineapple, yellow stone fruit and concentration. Basket pressing directly to barrel has increased the solids percentage therefore increasing texture. Bi weekly battonage and a total of 7 months in barrel.
Salty, juicy, yellow fruits, textural.