Farmed by Brendan Cameron, Forreston, Adelaide Hills. Certified Organic Grower
and Kim Anderson & Michelle Wirthensohn, Charleston, Adelaide Hills. Organic in Conversion
NOSE
Charred Pineapple
Bell Pepper
Dried Orange
Lemon Barley
Bees Wax
PALATE
Crystalized Ginger
Bergamot Oil
Dried Green mango
A beautifully composed skin-contact Sauvignon Blanc that trades overt varietal expression for nuance, detail and shape. The flavours feel woven through the wine rather than sitting on top of it; charred tropical fruit, citrus oils, dried herbs, wax and a faint vermouth-like botanica all curling from the glass. Texture is the thing here, a gentle build of green tea-like phenolics threading through juicy citrus and pithy freshness. Long, energetic, quietly complex. The flavours seem to shift and refract in the mouth, kaleidoscopic in feel, but anchored by elegance and drinkability.
A small portion of Sauvignon Blanc from Forreston was hand-harvested and destemmed into an open-top fermenter, where it was foot-crushed and worked with gentle pigeage three times daily over the course of a week before pressing.
A larger parcel was hand-harvested from our Charleston vineyard, with a portion retained as whole bunches and the balance direct pressed. The bunches were transferred to stainless steel, with fresh juice used to submerge the fruit in a ‘flotation’ style ferment. This parcel fermented over 11 days before being pressed to barrel.
After 11 months in barrel the two wines were blended and bottled in January of 2026 with only 1300 bottles produced.
Farmed by Brendan Cameron, Forreston, Adelaide Hills. Certified Organic Grower
and Kim Anderson & Michelle Wirthensohn, Charleston, Adelaide Hills. Organic in Conversion
NOSE
Charred Pineapple
Bell Pepper
Dried Orange
Lemon Barley
Bees Wax
PALATE
Crystalized Ginger
Bergamot Oil
Dried Green mango
A beautifully composed skin-contact Sauvignon Blanc that trades overt varietal expression for nuance, detail and shape. The flavours feel woven through the wine rather than sitting on top of it; charred tropical fruit, citrus oils, dried herbs, wax and a faint vermouth-like botanica all curling from the glass. Texture is the thing here, a gentle build of green tea-like phenolics threading through juicy citrus and pithy freshness. Long, energetic, quietly complex. The flavours seem to shift and refract in the mouth, kaleidoscopic in feel, but anchored by elegance and drinkability.
A small portion of Sauvignon Blanc from Forreston was hand-harvested and destemmed into an open-top fermenter, where it was foot-crushed and worked with gentle pigeage three times daily over the course of a week before pressing.
A larger parcel was hand-harvested from our Charleston vineyard, with a portion retained as whole bunches and the balance direct pressed. The bunches were transferred to stainless steel, with fresh juice used to submerge the fruit in a ‘flotation’ style ferment. This parcel fermented over 11 days before being pressed to barrel.
After 11 months in barrel the two wines were blended and bottled in January of 2026 with only 1300 bottles produced.
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