Vintage: 2022
Tasting notes: Bright and aromatic, with layers that keep you coming back for another sniff and sip. Expect spicy grapefruit pith, rosewater, citrus zest, herbs and a touch of exotic white musk. The palate has lovely texture from the time on skins, with a pleasing slip thanks to fermentation on lees in large oak. Fresh, layered and complex - but always super drinkable.
Winemaker’s notes: ÉPICÉ is our ode to skin-contact aromatics - built to be fragrant, textured, and seriously fun to drink. Fruit was sourced from select sites in Frankland River (Great Southern) and Ferguson Valley (Geographe), with each variety getting its own skin contact time to coax out the best flavours.
Riesling and Black Frontignac: overnight on skins for lift and freshness.
Vermentino and Zibibbo: about 6 days for textural slip and minerality.
Savagnin Rose Aromatique: several weeks for that layered, spicy character.
Everything was pressed off without any additions, relying on gentle oxidation for natural clarification. Fermentation happened wild in a mix of large Slavonian oak fuder and old puncheons, with plenty of time on lees for added depth. Unfined, with just a touch of sulphur added before bottling. The result is a layered, spicy, and super-aromatic white with real texture - a wine made for sharing, exploring, and enjoying glass after glass.
Alcohol 12.0%
Vintage: 2022
Tasting notes: Bright and aromatic, with layers that keep you coming back for another sniff and sip. Expect spicy grapefruit pith, rosewater, citrus zest, herbs and a touch of exotic white musk. The palate has lovely texture from the time on skins, with a pleasing slip thanks to fermentation on lees in large oak. Fresh, layered and complex - but always super drinkable.
Winemaker’s notes: ÉPICÉ is our ode to skin-contact aromatics - built to be fragrant, textured, and seriously fun to drink. Fruit was sourced from select sites in Frankland River (Great Southern) and Ferguson Valley (Geographe), with each variety getting its own skin contact time to coax out the best flavours.
Riesling and Black Frontignac: overnight on skins for lift and freshness.
Vermentino and Zibibbo: about 6 days for textural slip and minerality.
Savagnin Rose Aromatique: several weeks for that layered, spicy character.
Everything was pressed off without any additions, relying on gentle oxidation for natural clarification. Fermentation happened wild in a mix of large Slavonian oak fuder and old puncheons, with plenty of time on lees for added depth. Unfined, with just a touch of sulphur added before bottling. The result is a layered, spicy, and super-aromatic white with real texture - a wine made for sharing, exploring, and enjoying glass after glass.
Alcohol 12.0%
