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Bright aromas of passionfruit, citrus, and box hedge. Tropical fruit flavours are framed by a fresh minerality and crisp finish.

A deliciously complex Sauvignon Blanc. It’s crunchy and structured with white stone fruits and a touch of juniper and cucumber. It sees a very small amount of French oak to add an extra creamy layer.

Grape variety - 99% Semillon, 1% Sauvignon Blanc. Colour - Pale straw-green. Aroma - Clean and ripe with lime, lychee, pineapple, candied lemon and snow pea. Palate - A rich and harmonious palate that is soft, silky and just a little sweet. There are fresh flavours oflime, honeydew melon and guava. The wine has a soft and sweet finish with lingering tropical fruit characters. Food matches - A range of light dining cuisine, an everyday wine for all occasions. Peak drinking - Drink

The wine exhibits a nose with lifted aromas of passion fruit, guava and exciting tropical fruits. The palate is fine with a lovely, nervy acidity and an effortlessly long and dry finish. This single vineyard Sauvignon Blanc was fermented cool and matured over three months on lees to build complexity and palate length.

The Margaret River region is well known for its surf and sun but one of its secret wonders is beautiful limestone caves dotting the coastline. Discover this crisp Semillon Sauvignon Blanc with fresh citrus, grass and green apple aromas. Tropical flavours on the palate, balanced by juicy acidity and a medium to long finish.

As in previous years, the Orenji is equal parts Semillon and Sauvignon Blanc sourced from Yungarra vineyard and a site in Rosa Glen. Both vineyards are organically managed. The fruit is hand-harvested in the cool of the morning, and ferments on skins in open fermenters for two weeks. After another eight weeks in a cement egg, the wine is pressed to barrel and egg. It undergoes full malolactic conversion before being bottled with minimal sulphur. No fining, no filtration.

This wine is a blend of 79% Sauvignon Blanc, 16% Semillon and 5% Verdelho, and is made from certified biodynamic fruit. Harvested on the fruit and flower days of the biodynamic calendar and fermented without oak, additions of yeast or acid. Some skin contact time before fermentation.