This wine sort to explore the boundaries of what Semillon Sauvignon Blanc can be. Skin fermented in a concrete tank, high solids and barrel matured are all elements we would relate with red wine making. When enacted with the right balance in white winemaking the results can be something ethereal, mouth filling and a step into a third dimension of aromatics and flavour. This wine has elements of boxwood, passionfruit, sherbet and jalapeno. The palate is weighted with raw fruit peel that is both soft and moreish to the end. Fermentation: Each batch was fermented as a separate variety then blending prior to bottling. Non inoculated whole berries with Semillon whilst the Sauvignon was pressed straight to barrel. Temperatures of ferments range between 15-25 degrees. Skin Contact : 11 Days for the Semillon (till nearly dry) Sauvignon 24 hours. Barrel Management: 9 months in 4 years plus French oak Barriques. Malolactic non-inoculated in barrel with no sulphur or racking. The wines are blended from barrel to bottling tank as clean as possible. Wines are bottling with no fining or filtration so some sediment remains.

Walsh & Sons is a small outfit run by Ryan Walsh and Freya Hohnen who come from wine and farming families and have been involved in winemaking at the vineyard and winery level since they were children. They honed their skills throughout France, USA, Spain and Switzerland, before returning home to the Margaret River to make wines focussed on technique over technology. Wines which retain the raw personalities and flavours from their natural ingredients. Their wine-making styles is expressive, fun, youthful and different to the mainstream.