The wine has classic Viognier honeysuckle floral aromas as the Marsanne and Roussanne characteristically hold back at this early stage on the nose. On the palate there is some of the Viognier oiliness and Marsanne texture tempered by the tightness and acidity of the Roussanne. The wine is textural
rather than fruity, making it an deal food wine. The balance of the three varieties gives a completeness and length to the palate while the Roussanne suggests good ageing potential.

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In 2006 a small number of select rows of vines at the Estate vineyard were grafted to three white varieties with an amazing history in the Yarra Valley: marsanne, roussanne and viognier. Each variety was picked and fermented separately then matured in barrel prior to blending. The aim has been to
produce a fresh, balanced white suitable for early drinking but with an equal potential to age and develop.

Vintage and Winemaking

The 2009 vintage started mostly cool through spring and early summer, with a marked heat spike early February, about half way through veraison. The temperatures then eased off until picking in March. There was no significant rain during the ripening period.

All three varieties were hand picked at 12 to 12.5 baume and whole bunch pressed separately, before a cool tank fermentation. A small portion of the wine was transferred to old oak barrels for a few months, then the wine was blended and bottled in June.