The Margaret River region produces Voigners similar in style to the wines of Condrieu in the southern Rhône.

The whole process of creating this wine was carried out using only traditional winemaking techniques, with fermentation only using natural wine yeast (wild fermented). The lightly squeezed fruit juice was placed in new French oak barrels to mature for 10 months. The result is a great Voignier class, straw-colored and with a strong bouquet of apples, spices and dried apricots. The taste is all-encompassing, very long, full and "creamy", piercing apple-apricot note. Excellent with cold meats, smoked salmon, grilled fish and soft cheeses.