This is a great example of letting the grape variety shine and it took some real care in the vineyard and the winery to accomplish. Picked in the cool of the early morning hours and rough racked to allow some high solids in suspension, the juice is separated with the majority placed in French oak to ferment and the rest kept to wild ferment on skins to bring an extra textural element. The result is a quintessential Margaret River chenin - floral nose with hints of citrus and tropical fruits and a complex textural palate boasting quince and stone fruit and fantastic length. There's a reason Margs is the home of Aussie chenin, just let them do what they do best.