NOSE: Poached apples, beeswax and nut-brown butter.

PALATE: Soft and oily it coats the palate like a pillowy blanket of the golden fleece.

PLATE: Butter drenched scallops or Ottolenghi's cauliflower with tahini dressing.

X. The undefined variable in an equation. Every vintage, there’s a number of parcels and batches that are distinct and striking, and it would be criminal to let them fade away unnoticed, so we dedicated a letter to document our experiences, explorations and experiments. They are the smallest of small batches, so snap it up quick and see what excites us.

The russet beauty of Roussanne births metaphors of liquid gold. Hailing from the Rhone Valley in France, when we were presented with the exciting opportunity to work with fruit from the amazing organically managed vineyards of Yangarra Estate, we leapt at the chance. Heavily textured and super soft compared to our usual laser-sharp whites, it's like drinking molten butter that's been delicately spiced and poured over baked apples. A kiss of new oak, a little bit of skin maceration and barrel ferments with lees ageing all aid in layering the textures to this wine.

With the exceptional ripening conditions for vintage 2021, the Roussanne looked phenomenal, with plenty of fresh acidity to underpin the generous flavours. Footstomping allowed for an extraction of some spicier components held in the skins, and the barrel ferment aided the softening of the textural elements. A rich drop with enough freshness to make it super drinkable.