About: Jo wanted to make a Nouveau style Shiraz from organic grapes from Willyabrup. She harvests the grapes early in the morning, fermented whole-cluster in open-top tank, the basket-pressed before full dryness. After malolactic conversion in tank, and a quick settling period, the wine is bottled, unfined, unfiltered, and with minimal Sulphur.
About: This wine is made from Semillon grown in Wallcilffe, a sub-region of Margaret River. Some of the grapes are crushed and left to macerate for a short time, the rest is whole-cluster basket-pressed. The wine rests in tank for a short period with occasional lees stirring to impart texture. The wine is bottled unfined, unfiltered, and with minimal Sulphur.
About: This wine is made from a blend of organic Semillon and Sauvignon Blanc. The grapes are destemmed and fermented on skins for six weeks in tank. The wine is then pressed off into neutral barrel for malolactic conversion, and élevage. After a short period of time, the wine is racked and bottled with minimal Sulphur.
About: Merlot & Shiraz from Willyabrup, a sub-region of Margaret River, are the base for this wine. The grapes are crushed, and after a couple hours on skins, are pressed off into tank for fermentation. During élevage, Jo stirs the lees often to add weight and texture. After malolactic conversion the wine is racked, settled, and then bottled with minimal Sulphur.
About: This Chardonnay comes from one of Jo’s favorite blocks in Wallcliffe. It is organically farmed and sees no watering. Whole-bunches are directly pressed into a combination of demi-muid, barrique, and terracotta. The wine goes through malolactic conversion before being racked and bottled with minimal Sulphur.
2018 CABERNET SAUVIGNON
About: This wine is made from Cabernet Sauvignon grown in Yallingup. They foot stomp the grapes before fermentation in open-top tank. The wine undergoes an anaerobic three-month post fermentation maceration before being basket pressed into old oak. It sees one single racking before bottling, and only a minute addition of Sulphur.
About: This cuvée is made from dry-farmed organic Sauvignon Blanc. The grapes are crushed directly into amphora and open bins. Maceration takes place for 6-20 weeks depending on the vessel, with daily hand plunging to aid in extraction and limit volatile acidity. The wine is racked only once, and is bottled without fining nor filtration.