Chenin Blanc from the sandy soils of Blewitt Springs.
Fruit is harvested and pressed to tank, from the juice stage we use 30% pressings and a higher level of lees in the ferment.
We ferment wild in tank and allow to naturally settle once fermentation is complete.
The wine is then racked off heavy lees and transferred to French hogsheads for 6 months maturation.
The resulting wine displays clean fruit characters with a softly textured mid-palate.
We get aromas of preserved lemon, camomile, white nectarine and jasmine flower.
The palate has a soft creamy texture on entry with a mellow but persistent acidity.
Flavours of ripe lemons, ginger, mandarin and red apples.
"Fresh and tangy citrus-driven aromas of Granny Smith, lemon verbena and lime peel. Clean and textural flavours with lemon and grapefruit, flanked by layers of fresh and oven-baked apples that build an appealing, fresh and creamy finish."
Selector Magazine, September 2023
"An exciting suite of wines care of the Lloyd progeny. Blewitt Springs sourced. Cool fermented with extended time on fine lees to confer textural intrigue and weight. Delicious! Almond meal, preserved Moroccan lemon, quince, orange pastille and a briny kick of sea spray marking the effusive finish. What this lacks in complexity it makes up for with verve, poise, versatility and a dangerous drinkability. 92 points" - Ned Goodwin, Halliday Wine Companion
