This is Ben Gould's riff on the Margaret River Classic Dry White—but replace ‘classic’ with ‘delicious’ and you'll be closer. The blend this year is about 60/40 Sauvignon Blanc and Chenin Blanc. Both parcels were drawn from blocks of established 20-plus-year-old, biodynamic vines at Quindalup, on sand and gravel over granite.
After hand-picking, each variety was naturally fermented in stainless steel, then blended and bottled without fining. There was a little skin contact and a touch of old oak, both adding interest and complexity.