We have known Pete Windrim for years, as a good friend first, and second being the previous winemaker at his family's winery; Krinklewood. He knows an enormous amount about biodynamic and sustainable farming and his new project sees him letting his freak flag fly. Notes from the winemaker below:

The Pinot Blanc fermented on luicy juicy skins for one week and the Semillon fermented and matured in young oak for 12 months for colour and graceful structure. Hazelnut, salt and white blossom on the nose, with sploshes of peaches on the palate.