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Though the Margaret River is no stranger to conscientious farming (the Cullen family has been farming biodynamically here for decades), Ben and Naomi were the first of the region to combine ethical farming with minimal intervention in the cellar, using native yeasts, dialing back sulfur levels (none added, for their pet-nats), and introducing chickens, bugs and bees to their vineyards, becoming an important piece of their farming techniques. Ben and Naomi have created biodiversity on their land and a permaculture where their children could crawl in the dirt, picking fruit from the vines and playing in the vegetable patches lining the vineyards.
The Gould family now owns and farms two properties, their original vineyard in Wilyabrup which they began farming in 2005, converting it to dry farmed and biodynamically certified, and their second bigger property in Quindalup which they purchased in 2015. As of 2018 this property will be certified biodynamic as well (no small feat in Australia!). Olive groves, veggie patches, 15 bee hives, and hundreds of chickens who roost happily in a rainbow painted caravan are all scattered between and around the rows of Chardonnay, Shiraz, Cabernet, Sauvignon Blanc and Chenin Blanc. They are even starting a biodiesel plant on the property to convert spent vegetable oil into fuel for their winery equipment (of which there isn’t much, as they don’t pump, filter, or otherwise manipulate their wines).
VARIETALS: Semillon, Sauvignon Blanc, Chenin Blanc
TASTING NOTES: The 2017 Blanc is such a refreshing glass of wine. A complex but harmonious blend of Sauvignon Blanc, Semillon plus a hint of Chenin Blanc. It has a floral nose, full of lilac and musk. Then the fruit kicks in - fresh lime and white pepper, lots of yellow peach and a hint of nashi. The more air you give it, the richer it gets. The structure is fresh and zingy, and it's totally refreshing. Keep this chilled over summer for a sure-fire winner.
FOOD PAIRINGS: Fish - especially simple grilled fish served with herbs and a fresh salad; great with almost any green vegetables - asparagus, too - traditionally a tough ingredient to match with! Great with South Asian cuisine.
ORGANIC. BIODYNAMIC. LOW SULFITE.
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