"A wonderful barrel-fermented blend of two classic Rhone grapes, this is richly fruited and generously flavoured, displaying nectarine, mango, rockmelon and lemon zest characters with vanilla undertones. The palate is concentrated and impressively weighted, brilliantly enhanced by velvety texture and perfectly pitched acidity. Mouthful of deliciousness. At its best: now to 2019." Sam Kim Wine Orbit

"Bright straw-yellow colour with slight green hues, lighter on the rim. This has a firmly concentrated and intensely packed nose of white stonefruits melded with gunflint and mineral reductive complexities.  Soft and ethereal aroma of exotic florals, apricots and citrus zest unfold, building in volume and depth to meld with the flinty and mineral layers.  Dry to taste and medium-full bodied, the palate has a complex and intriguing mix of white stonefruits, gunflint, soft exotic tropical fruits and citrus zest.  The fruit is underlined by soft and fine phenolic textures and the mouthfeel is rounded with modest acidity.  The flavours are mouthfilling and carried by some alcoholic power, leading to a fulsome, lingering, aromatic finish with reductive complexities.  This Marsanne/Viognier has an intriguing mix of stonefruit, gunflint and exotic tropical and citrus fruit flavours and a soft, mouthfilling palate with some alcohol power.  Match with Asian and Middle Easter white meat dishes over the next 3+ years.  A blend of 60% Marsanne and 40% Viognier from Doug and Delwyn Bell’s vineyard, fully barrel-fermented, partially with indigenous yeasts to 13.5% alc. and 1.31 g/L RS, the wine aged 9 months in 33% new oak, with a portion of the Viognier undergoing MLF." Raymond Chan

For us, Marsanne and Viognier knit to create a nose and mouthful of floral, marmalade, ginger, nutty complexity and a balanced richness.  Twelve months in French oak has subdued the natural phenolics and integrated the layers of flavour into a finely knitted, complex wine.

We pressed and ran this juice straight to barrel for fermentation. We used a combo of selected yeasts and wild ferment to ensure ferments finished, but were layered with complexity along with beautiful floral aromatics. The wine was aged on lees for nine months before we decided on which barrels were in and which were out. We have held back the wine after bottling for six months before release, to give the fruit a chance to smother the oak flavour and be all that it can be.