Limestone soils are synonymous with fresh, mineral etched wines, but are rare in wine growing areas of Western Australia. This vinous unicorn was sourced from ancient calcareous hilltops, surrounded by out-cropping limestone and the northern extent of ancient Tuart forests. To preserve the delicate character of the Italian varieties, the hand harvested fruit was whole bunch pressed direct to stainless steel tank, prior to natural fermentation and maturation on fine lees. The pure lemon zest, mineral water aromatics recall childhood exploration of caves and streams in the district. Essential with Western Rock Lobster, spaghetti alle vongole or Akoya oysters.
