This year’s blend is 98% Sauvignon Blanc and 2% Chenin Blanc. Both parcels were drawn from blocks of established 20-plus-year-old biodynamic vines at Quindalup on soils of sand and gravel over granite.
After handpicking, each variety is naturally fermented in stainless steel, then blended and bottled without fining. Gould utilised a nip of skin contact to add colour and complexity. It’s amazing what quality farming and minimalist winemaking can achieve—this is what you get when something relatively simple over delivers on pleasure. It’s a juicy, racy, gluggable white with stone fruit, grassy notes, pulpy weight and a lovely, vibrant freshness throughout.