”Hand picked from young vines, pressed to tank for ferment and run down to oak for 4 months post-ferment. White pepper, stone fruit and almond meal define the aromatics. The acidity has a tang and a spritz, the fruit leaving a creamy trail of complexity in its wake. A brilliant expression of the Italian variety, from the excellent and not-yet-in-the-spotlight (but just wait for it) Geographe region in WA. Bravo!”