Marri Wood Park

The fruit is hand-picked early to ensure requisite acidity for sparkling, primary fermentation is carried out in tank. It is then left to rest on its lees for 60 months, after which time is it disgorged and bottled for release. This wine is kept back intentionally to show the effects of extended time on lees and showcases the incredible ageing potential of chenin blanc as historically crafted in the Loire Valley of France.

The intention for our estate Chenin Blanc is to work with the naturally high acid and distinctive flavour profile endemic to the Chenin Blanc grape and amplify that via the use of French oak vessels.

French and Austrian large format oak vessels with a combination of Amphora crafts a new style of of winemaking than you expect from our historic sauvignon blanc style. A combination of stone fruits, chalky green apple define the experience, the graphite and flint, leaves a tingly trail in its wake. It’s slippery and it’s restrained, a very pretty expression of sauvignon blanc. "...A profoundly good wine and a model for a new generation of texturally complex sauvignon blancs." Paul Edwards

The fruit is picked from a biodynamically farmed single block on the family property, and is fermented in a combination of clay amphora, and French oak barrels with a portion left on its skins for a year. 20% new French oak and 30% Amphora. Raspberry, strawberry, blackberry and light herb on the nose, all of it punctuated with restrained clove. Plush and mouth filling, with silky chalky tannins that shape the wine as it courses over the tongue. As the wine fades through the finish, it reveals a sprinkling of pepper.

An elegant offering for the first biodynamic Cabernet Merlot blend from Marri Wood Park. This classic Margaret River blend is a luminous deep-hued garnet in the glass, with pretty blackberry, plum and some cedar wood notes on the nose.