Fruit from Wilyabrup was wholebunch pressed, a portion in basket, while the Yallingup portion was destemmed before pressing. All juices sent separately to French Oak (15% new) for natural fermentation. 25% of the barrels were allowed to go through malo. Bottled October, unfined, unfiltered.
Ideally lightly chilled – with antipasti, chargrilled veges or tomato-based pasta, pizza and risotto.