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This outstanding-value wine is Ben Gould’s riff on the Margaret River Classic Dry White—but replace ‘classic’ with ‘delicious’, and you’ll get closer. This year’s blend is 86% Sauvignon Blanc and 14% Semillon. Both come from blocks of established 20-plus-year-old biodynamic vines at Quindalup on soils of sand and gravel over granite. After harvesting by hand, the fruit was pressed to a combination of stainless steel, old French barriques and a concrete egg for fermentation. Once the wines completed malolactic conversion, they were blended and bottled without fining.