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Chenin Blanc from Yungarra Estate, where the soil is gravelly loam over limestone. Hand harvested and destemmed to concrete egg. Primary and secondary ferment on skins, then basket pressed off to demi mude (600L barrel) and hand bottled from barrel. Cupid leans into structure and subtle complexity without losing its freshness. It’s an “accidental” wine in the best sense. Shaped by Jo Perry's instincts during the process, it's full of nuance without ever feeling heavy.