The Vermentino from Willyabrup, Margaret River WA. It was harvested in the cool of the morning. Half the fruit was whole bunch pressed & the other fermented on skins for a few days. Both pressed directly to some lovely season French oak barriques to complete fermentation. Battonaged with grace for three months, allowed to settle then blended & bottled. No fining, filtration, minimal Sulphur added at bottling 30ppm.