Marsanne 2023

This wine smells like pear, white flowers, and a little almond. It tastes bright to start — citrus and grapefruit — then opens into ripe stone fruit with a creamy feel. There’s warmth, texture, and a tiny bit of spice that shows up on the finish.

Smells like:
Pear, floral notes, almond, citrus.

Tastes like:
Citrus, peach, apricot, and a soft creamy feel.

The finish:
Smooth, textural, and slightly spicy.

Drink window
Now or hold for 10+ years — it ages beautifully.

Marsanne loves umami and richness.

Goes well with:

• Spaghetti vongole
• Tofu with soy, ginger, bonito
• Grilled fish
• Confit duck
• Roast chicken
• Dauphinois potatoes

Why it works:
The texture and body stand up to richer dishes, but there’s still enough freshness to keep it balanced.

Winter dinners
Serve it at room temp and let it open up.

Summer lunches
A slight chill brings out its brightness.

When you want something different
A great switch-up from Chardonnay.

The appearance is golden with green tinges. The nose shows white petal, pear and marzipan. There are notes of freshly cut straw, almond meal, honey and mandarin peel which push into flinty aromas with lifted oak tones of crème brûlée. The palate shows grapefruit, lemon, mandarin citrus notes with richer, more forward tones of apricot and fleshy peaches with cream. The ripe phenolic and acid weave around palate which give presence to the wine and are layered around notes of white pepper, charred greens and toffee apple.
This wine pair wonderfully with umami rich dishes, such as chilled tofu with soy, ginger and bonito flakes.

Although drinking well as a young wine, this wine shall reward careful cellaring for 10 or more years. Serve with a modest chill, not cold.

The Marsanne grapes were sourced from Wattle Glen Vineyard. A one-acre block of unirrigated vines located in Mount Evelyn, which is at the base of the Dandenong Ranges, Yarra Valley. Mount Dandenong is an extinct volcano which is some 373 million years old.

2023 Harvest was generally two or more weeks later that what is understood as the ‘new normal’. The grapes were handpicked on the 2nd April at ripeness when the pear, honey, mascarpone notes with bright acidity were present. As the yields were somewhat low and weather was cool which meant the grapes ripened gently. This allowed for space and time in the winery to really soak up the magic of vintage and to get creative with the wines. It was an opportunity to really push the creative boundaries of winemaking.
 
After being hand picked, the grapes were refrigerated overnight, where the next morning they were gently pressed where the hard bitter pressings were discarded. The resultant juice was very slowly fermented using wild yeast and was allowed to go though malo-lactic conversion.  The wine was left in barrel and assembled in January 2024, bottled unfiltered. No additions were necessary, except for anti-oxidant/preservative sulphur dioxide