Dry conditions in June 2017 saw soil moisture levels in parts of the Adelaide Hills drop to levels not seen since the drought of the mid 2000's, however rains in late July helped offset this. Budburst occurred quite late in the season, fruit set was average to above average and canopies were quite large. January, February and April were the warmest recorded in eight seasons but fortunately March was cooler than average which allowed good colour and flavour development. This resulted in wines that will be remembered for their depth and richness of character.

Attractive aromas of flowering herbs, citrus blossom, fresh white nectarine and green pear are complemented by notes of spiced custard apple and rose petal.

Flavours of nashi pear, white currant and nectarine are supported by crisp acidity and balanced by a creamy, textural quality with a hint of anise spice, providing a lovely, lingering finish.

Pale straw with copper hues.

Fermented in tank and held on lees for 6 months with regular stirring to build complexity.