This isn’t your classic single-vineyard story. Nic’s blended fruit from two spots one wild, biodynamic site in Yallingup just a stone’s throw from the ocean, and another older, more elevated site in Wilyabrup with loose, aromatic bunches and a bit more polish. The Yallingup fruit was picked twice, about three weeks apart, to bring both zing and ripeness to the mix.
All of it was hand picked, whole bunch pressed, and left to ferment naturally in seasoned French barrels. No malolactic, but it did get regular lees stirring for texture. After 10 months in oak it was bottled unfined and lightly filtered clean and honest.
What you end up with is a relaxed, layered take on Chenin Blanc that’s got freshness, a bit of grip, and just enough texture to keep things interesting.