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Type: White Wine (Natural / Minimal Intervention / Skin-Contact)
Region: Adelaide Hills, South Australia, Australia
Grapes: 43% Vermentino, 43% Inzolia, 14% Pecorino
Alcohol ABV: 11%
Aroma:
Bright and expressive with aromas of lemon zest, grapefruit, green apple, and white peach. Layers of Mediterranean herbs, citrus blossom, pear skin, and subtle floral notes are complemented by a saline, sea-breeze minerality. The Italian varieties bring an elegant aromatic lift, combining Vermentino’s freshness, Inzolia’s texture, and Pecorino’s herbal complexity.
Palate:
Light-bodied, crisp, and energetic with flavours of lemon, grapefruit, green apple, and white stone fruits. A short period of skin contact gives the wine a gentle pithy texture and subtle phenolic grip, while bright acidity keeps the palate refreshing. The finish is clean, salty, and mineral-driven, with excellent freshness and a lingering citrus character.
The grapes are hand-picked separately from the Parish Hill Vineyard in Uraidla, Adelaide Hills, then destemmed and given a short period of maceration on skins to build texture and structure. Fermentation occurs naturally with minimal intervention, followed by approximately 8 months ageing on lees in neutral oak. The wine is bottled with minimal additions, preserving freshness, texture, and the natural character of the Mediterranean grape varieties.
The fruit comes from the cool-climate Adelaide Hills, where higher elevation and maritime influences help retain acidity and aromatic intensity. The vineyard is managed with a focus on sustainable, low-intervention farming, allowing varieties traditionally associated with Italy’s coastal regions to express themselves beautifully in South Australian terroir.
Type: White Wine (Natural / Minimal Intervention / Skin-Contact)
Region: Adelaide Hills, South Australia, Australia
Grapes: 43% Vermentino, 43% Inzolia, 14% Pecorino
Alcohol ABV: 11%
Aroma:
Bright and expressive with aromas of lemon zest, grapefruit, green apple, and white peach. Layers of Mediterranean herbs, citrus blossom, pear skin, and subtle floral notes are complemented by a saline, sea-breeze minerality. The Italian varieties bring an elegant aromatic lift, combining Vermentino’s freshness, Inzolia’s texture, and Pecorino’s herbal complexity.
Palate:
Light-bodied, crisp, and energetic with flavours of lemon, grapefruit, green apple, and white stone fruits. A short period of skin contact gives the wine a gentle pithy texture and subtle phenolic grip, while bright acidity keeps the palate refreshing. The finish is clean, salty, and mineral-driven, with excellent freshness and a lingering citrus character.
The grapes are hand-picked separately from the Parish Hill Vineyard in Uraidla, Adelaide Hills, then destemmed and given a short period of maceration on skins to build texture and structure. Fermentation occurs naturally with minimal intervention, followed by approximately 8 months ageing on lees in neutral oak. The wine is bottled with minimal additions, preserving freshness, texture, and the natural character of the Mediterranean grape varieties.
The fruit comes from the cool-climate Adelaide Hills, where higher elevation and maritime influences help retain acidity and aromatic intensity. The vineyard is managed with a focus on sustainable, low-intervention farming, allowing varieties traditionally associated with Italy’s coastal regions to express themselves beautifully in South Australian terroir.
