The Spring Table

The 2026 growing season delivered ripening conditions ideal for Great Southern riesling, with even temperatures and little rain. This fruit was grown in our Mount Barker and Porongurup vineyards, known for pristine and expressive riesling styles.

Picked on 15 and 24 March 2026, the parcels of fruit were brought into the winery, the free run and pressing juice separated and both undergoing a long and slow cold fermentation in stainless steel before blending. This ensured the pristine floral and citrus fruit characters would be preserved. The wine was bottled on 30 June 2026.

The 2025 vintage in the Great Southern was characterised by dry weather and very consistent growing conditions, ideal for aromatic varietals such as semillon and sauvignon blanc. The fruit was picked at the optimal time to produce a fresh and aromatic wine that showcases the best varietal characteristics in this classically Western Australian blend. 

The sauvignon blanc was picked early on 26 February 2025 and the semillon was picked before dawn on 5 March 2025. Both varieties were gently de-stemmed and crushed. A light pressing followed, with the free run juice separated and fermented in stainless steel tanks. The parcels of semillon and sauvignon blanc were kept separate throughout. The fermentation was carried out at 15°C for 13 days. On 20 March, the wines were racked off their lees and blending trials were carried out to produce what we considered to be the best possible semillon and sauvignon blanc blend. 

With the goal of producing a dry, fresh styled wine with good structure and a nice length of flavour, the final blend was approximately 60% semillon and 40% sauvignon blanc.

Fiano is a white Italian grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. It has been introduced to the Great Southern region in more recent years and the 2026 season delivered good growing conditions for fiano. Temperatures were consistent, with relatively low rainfall, encouraging fruit with nice depth of flavour.

The fiano fruit was picked after dawn on 22 and 24 March 2026. The fruit was sorted and then pressed. The juice underwent a long and slow cold fermentation in a stainless-steel tank immediately after pressing to preserve the natural fruit characters. When the wine had completed its fermentation, it was racked off its lees. The purpose of this approach is to maintain the subtle textures and crisp finish. The wine was prepared for bottling on 6 August 2026.

This wine is a sophisticated expression of sauvignon blanc made in the traditional Bordeaux style of the Pessac-Léognan / Graves subregions. The name - Fumé Blanc - is now widely used to describe oaked sauvignon blanc dominant wines. The fruit is from the Chester Pass vineyard in the Albany subregion of the Great Southern. One of the most southerly vineyard sites in Western Australia, the tempering effect of the Southern ocean provides ideal conditions to grow sauvignon blanc expressing full varietal flavours.

The fruit was picked on 10 March 2026. It was crushed, with the free run juice sent to a stainless-steel tank. When the juice had settled, cultured yeasts were introduced and once fermentation had started the juice was transferred to new Bordeaux oak barriques to complete the fermentation in oak. After fermentation, the wine stayed in barrel and on its lees for four months before being prepared for bottling.

This approach balances the fruit’s delicate aromatics and purity with the trademark spice, texture and palate weight of barrel fermented sauvignon blanc. It produces a sophisticated, food friendly style.

The cool climate environs of the Great Southern wine region are well suited to the viticulture and vinification of premium sparkling wine. The fruit for this sparkling comprises 80% chardonnay and 20% pinot noir. The pinot noir fruit and 20% of the chardonnay was grown in Denmark, with the remainder of the chardonnay from our Mount Barker vineyard.

The wine is crafted in a refreshing style which brings focus to the vibrancy and natural acidity of the fruit. The wine was left on lees post-ferment and stirred weekly to promote mouthfeel and texture. This is a dry and zesty wine which is an ideal apéritif style.

As a recognised chardonnay and pinot noir wine region, it felt approporiate to explore the viticulture and winemaking process for producing premium sparkling wine with a small parcel of fruit. The natural acidity and flavour profile of both chardonnay and pinot noir from the cooler vineyard sites are very well suited to the production of premium sparkling wine.

Our sparkling wine is made Méthode Traditionnelle, where the secondary fermentation occurs in the bottle, making each bottle unique. This approach respects the historic traditions of champagne production.

This sparkling wine is a blend of seven vintages of chardonnay and pinot noir, from 2015 to 2021. The final varietal composition is 84% chardonnay and 16% pinot noir. Following secondary fermentation, the wine was rested on its lees for over four years, with the aim to add layers of sophistication and complexity to this pristine and expressive wine style.