Viognier (40%), Marsanne (30%) and Roussanne (30%). Fruit is sourced from mostly 25-year-old vines grown on granite soils at 650 metres elevation. After skin contact for between four hours and a full day, the fruit was direct-pressed to demi-muids where it rested on lees for 12 months. It was then racked to 20 hectolitre foudre for a spell before being bottled unfined and unfiltered.

"Perhaps one of Ravensworth's best wines each year, or one with highest interest. Cool as. That puckering texture! It's a delight. Honey nut cornflakes, green apple, lime, halva, green herbs and pink grapefruit tang through it. That chew is delicious. The wine is fragrant, lots going on, it's a treat to drink and feels destined for dinner tables, coming alive with food. Drinkability is through the roof and quiet complexity in tow." 94 points, Mike Bennie, The Wine Front