The Spring White is a field blend of Pinot Blanc, Chardonnay and Savagnin all from the Magpie Block, Southern Fleurieu.  The site features an E-NE slope of sandy loam and quartz over limestone.

The Chardonnay was fermented in Amphora, whilst the Savagnin and Pinot Blanc were fermented in seasoned French oak hogsheads.  The wines were left on lees for 4 months before being blended and bottled to capture the freshness, minerality, and immediacy of the young vintage. 

95 points, Katrina Butler, Halliday Wine Companion
94 points, Campbell Mattinson, The Wine Front