Log in for prices and ordering
Seven years in the making, this is Ray’s tribute to the great “yellow wines” of France’s Jura. Crafted predominantly from Geelong-grown Savagnin, the grapes were whole-bunch pressed and fermented in barrel. After fermentation, the barrels were left with ullage, allowing a natural flor yeast to form on the wine’s surface.
Over time, this flor slowly transformed the wine, consuming alcohol and nutrients while building layers of nutty, lemon-zest complexity. Simultaneously, gentle oxidative ageing introduced deeper notes of walnut, almond, and mushroom.
Drawn mainly from the 2013, 2014, and 2015 vintages, the final blend harmonises youthful brightness with richly nutty savoury depth. The result is a distinctive and compelling wine, best enjoyed alongside aged hard cheeses or a Comté soufflé.