The 2025 blend is 58% Chenin, 32% Sauvignon Blanc, 4% Chardonnay, 0.6% Pinot Grigio, 5% Semillon, and 0.4% Aligoté grown on the biodynamic vines of Ben and Naomi Gould’s vineyard in Quindalup on soils of sand and gravel over granite.
The 2024/25 season on the farm featured a fairly average winter and spring, followed by a dry and hot summer (though not as hot as the previous year). Overall, it was a long ripening period, but the whites came off in early February. Harvest lasted five weeks and was fairly pressured yet controlled. There was very little disease pressure, but lower yields and high bird pressure. Fermentation of the whites was fairly seamless, with the lower yields providing greater concentration and depth of flavour.
This wine is a combination of all of the white blocks on the Goulds’ vineyard. The fruit was picked over three weeks. Most blocks fermented on skins for 3-4 days to extract enough tannins not to overpower the wine; Pinot Grigio fermented for a bit longer to extract colour. The wine was combined after pressing to complete fermentation in seasoned oak and stainless steel. It was cold settled after malolactic fermentation before it went to bottle.