From the cooler eastern edge of the Margaret River region comes our crowd favourite Skinnydip! Two distinct blocks picked on the same day but fermented separately. One portion destemmed and pressed immediately to barrel to begin ferment, the other destemmed to amphorae and fermented naturally on skins for 2 weeks before basket-pressing to aged
barriques. Both wines were matured for four months on light lees with regular stirring. Blending took place in July prior to bottling unfined and unfiltered.
Bright golden straw appearance, and showing it’s cloudy side. Punchy aromas of spearmint, lemon myrtle and star anise lead the way, followed by a cornucopia of delight in lemongrass, jasmine tea, Thai mint, jelly baby, crushed coriander/cumin and kaffir lime leaf, and an overarching smell/feel of salty seaspray. There’s also a little smoky chorizo, and
ham & pineapple pizza, for those inclined.
A textural palate showing lemon sorbet and sweet golden pineapple bathed in lime juice, juniper and anise. Gin & tonic anyone? Savoury and puckery, salty and citrus – refreshing and moreish.
