A typical Yarra Valley non-vintage white wine made from the Jura grape, Savagnin, produced by the fractional blending in a solera system of four different vintages (2015, 2019, 2020 and 2021). As I said, typical. Only 60 bottles were made available for the UK market and we managed to bid successfully for 30 of them and we are so glad we did! If you like Jura whites, the ones that are ‘topped up’ not the oxidative ones, then you will absolutely love this.

A lot of effort goes into making it and it really shows in the finished wine, which is hard to describe, because it’s not just a simple fruit cocktail. In fact, the fruit element is quite neutral, something along the lines of greengage, pear or star fruit, but the blending of four vintages, the use of clay eggs and the regular topping up of the vessels brings notes of ground almonds, green tea, salted lime and spiced apple kombucha. Hard to describe doesn’t begin to describe it! All I can say is that it will really enthral you if you like the Jura whites from producers like Michel Gahier or Domaine Labet. Chiselled, elegant and refreshing on the one hand; complex, fascinating and delicious on the other. My hand-written tasting note just says: “PROPER WINE!”. 13% alc. Drink now-2030.

Press review:

The Australian Wine Companion: “Fermented and matured in clay eggs; a solera blend of wine from 2015, 2019, 2020 and 2021. With more than a nod to the Jura, this well-crafted wine has much more in common with the region's ouillé (topped up) wines than the more oxidative vin jaune. A bright green gold, you'll find aromas of poached pear, marzipan, sage and fennel. Textured and saline, the finish is grapefruit pithy and long. I like this a lot.” 93 points