Dry grown, low yielding Wilyabrup verdelho was handpicked and whole bunch pressed. Wild fermented in seasoned oak, lees stirred for two months. Tropical fruits, pawpaw, green mangoes. Crunchy, tangy, textural with a crisp clean finish.
The handpicked fruit was whole bunch pressed, followed by natural fermentation, on full solids, in seasoned French oak barriques. The wild fermentation and lees stirring has introduced complexity, yet the crisp natural acidity has been retained by inhibiting malolactic fermentation throughout the four month maturation period.
Fruit for this single vineyard wine was handpicked on the 12th of March 2023. The fruit is all sourced from the organically, dry grown old vines of the Willespie vineyard which is situated in the Wilyabrup sub-region of Margaret River.
95 GOLD – Jane Faulkner – HALLIDAY WINE COMPANION
‘‘There’s just enough texture (from being whole bunch-pressed, wild fermented in seasoned oak and on lees for two months) to keep any overt tropical flavours from dominating. Green papaya, lemon balm and grapefruit pith to the fore with neat phenolics and perky lime/lemon juice acidity sealing it to a long, dry finish. Who’d think verdelho could be so interesting and delicious? Well, La Kooki.’’