66% Sauvignon Blanc, 34% Sémillon. The Mangan vineyard, planted 1995–97, is next to the Cullen vineyard in Wilyabrup. Soils consist of old granite and sandy loam over lateritic subsoils with clay around one metre below the surface. The vines are cane- and spur-pruned, dry-farmed and cultivated using biodynamic methods. The main difference between the Mangan and Cullen vineyards is that the former is on the flat and has bush on one side, which brings problems of kanagaroos and birds. The defining weather event of the 2019 vintage was frost in October. Conditions were relatively kind during the growing season, although cooler, with a heavy rain incident in January providing sufficient water levels for the ripening period. Harvest began on 13 March and lasted for three days. Yields were lower than the previous year, with the fruit showing amazing flavour intensity and precise natural acidity. All grapes were hand-harvested and sorted before crushing. A small parcel of this wine underwent overnight skin contact to extract aromas and improve texture on the palate. It was fermented with indigenous yeast in stainless-steel tanks to preserve freshness without any barrel ageing. Lightly fined with bentonite. Screwcap. TA 6.9 g/l, pH 3.12. Carbon neutral, certified biodynamic, certified organic, sustainable, vegetarian, vegan.
Aromas of nettles, cut grass and delicate blossom and a lovely little sour-citrus note, even subtle dried grasses when it has warmed up in the glass. Textured in dry, very fine layers. Beautiful freshness. While it has a distinctive aroma, it is really elegant. Mouth-watering, cool, long, bright finish. (JH)