This wine is made entirely from estate-grown Picpoul planted in the ancient Onkaparinga Rocks of The Chase vineyard, a high, rocky site overlooking McLaren Vale that naturally limits yield and concentrates flavour. Careful vineyard work ensured even ripening before hand harvesting. The fruit was whole-bunch pressed and wild fermented in stainless steel, with a portion fermented oxidatively in neutral old wood, then matured on fine lees for five months to build texture and depth.

Fresh and maritime in character, the wine shows lifted white florals, wax, nashi pear, and lemon verbena. The palate is crisp and sherbet-like, driven by bright citrus and verbena, with limestone minerality, brine, and a subtle lees-derived creaminess creating a mouth-watering finish.