Fresh and crisp with delicate floral aromas and gooseberry and melon fruit flavours. Ideal with all types of seafood, shellfish and white meats. Grape: 95% Verdejo, 5% Sauvignon Blanc.

The poor soils and gentle ocean breezes create tremendous aromatic potential and the great intensity reflected in the wine's floral aromas and fresh, exotic fruit. A full, balanced wine with personality and exquisite elegance. Aging potential: 3 years. Serving suggestion: Ideal with goat cheese, shellfish, oysters and mild fish.

Appearance: Pale straw. Nose:A restrained and complex blend of jasmine, frangipani, wild honey, almond meal, lime blossom and gunfl int. Palate: Juicy white fleshed nectarine and figs withsubtle cashew nuts and an underlying citrus backbone providing length and depth to the wine. Food Pairing: Slow Roasted Bresse Chicken stuffed with fresh morels and hazelnuts.

Heady aromas of passionfruit, orange blossom, ripe lemons and notes of tarragon mingle with a waft of vanilla derived from barrel fermentation. The palate is creamy and textural, with vibrant, flamboyant citrus flavours that finish crisp and clean, with great length and focus. Half of the grapes are sourced from estate vineyards and the other half from contract growers in the Margaret River region. Gravel laterite soils predominate in most of the best vineyards with some sandy loam soils in others. A range of canopy management strategies are employed, all with the objective of maximising sunlight into the fruiting zone. The most favoured technique is vertical shoot positioning with leaf removal which improves sunlight exposure, enhancing flavour development and providing a balanced leaf to fruit ratio for even ripening. Irrigation is used judiciously to maintain balanced vine growth and a steady rate of ripening. Grape: 53% Sauvignon, 47% Semillon.

Tasting Notes: Colour: Bright yellow with beautiful greenish hints. Nose: Attractive and fresh, notes of exotic fruits and fresh citrus with well-integrated hints of oak on the finish. Mouth: Very good well integrated acidity with a full and round structure, together with a concentration that is present from the beginning. The finish has nice hints of oak showing an elegant toasted complexity. Long and pleasant finish.

Colour: Pale and clear light yellow with subtle lime hints. Nose: White nectarine, pear and white flowers dominate also citrus fruit and tangerine. Fresh herbs and mineral notes at the back. Palate: Light body with fresh acidity at the beginning followed by a round and concentrated mid palate. Long and fresh finish. Service and food pairing: Serve chilled as an aperitif. Also the ideal companion for appetizers and sea food in general. open and serve well chilled at 8-10°C. Harvest: Hand-harvested early in the morning between the 25th of February and the 13th of March 2008, in small baskets of 12 kgs. 2008 could be characterized by a very cold and dry winter with very little water. Because of these conditions the bud break was delayed approximately one week. The spring was drier and temperatures were more extreme. Flowering conditions were good and grape set was on time. The summer was drier than normal. The veraison occurred late, around January 20th, but was very quick. The maturation was early. With our intense vineyard management (3 or 4 green harvests plus already low yields) and the exceptional weather conditions, we started the harvest of the Sauvignon Blanc in Requinoa by end of February. The acidity is more intense than in previous vintages and we decided to pick all the Sauvignon Blanc within two weeks in our Las Kuras vineyard, which is now 100% organic certified. Vinification: All the grapes were transported in refrigerated containers to the winery. Natural decantation occurred in stainless steel tanks. All the wine went through a 3-4 weeks low temperature fermentation in stainless steel tanks at 15°C , followed by a 4 months ageing on lees in vats. Bottled in August 2008. Grape: 90% Sauvignon Blanc, Las Kuras Vineyard and 10% Semillon, Apalta.

Pale gold colour with emerald tinges. Very refreshing floral aromas mixed with hints of citrus fruit and minerality. Beautiful structure, crisp and fresh. Very pure fruit with long length. Fantastic with Pate, lobsters and poultry as well as some goat cheeses.

Pale gold colour. Delicate floral fragrances on a mineral note. Well balanced, crisp, refreshing. Good minerality. Serve with charcuteries, fish and all sorts of mild cheeses. Soil: Clay and limestone. Site: In the South of Burgundy, in the Maconnais, in an area located between the communes of Macon, Lugny and Tournus.

The Vintage 2007: After a very warm spring, the weather at the start of summer was quite demanding. It became fine again from the end of August with much sun and a north wind, which aided concentration of flavours. The harvest commenced in mid-September in perfect conditions under an Indian summer. Careful selection of grapes in the vineyard and winery with regular batonnage (stirring of the lees in the barrel) have produced very pure white wines, well-balanced with fantastic acidity. Aging in oak during 8 months Tasting: Pale yellow colour. White flower fragrances mixed with pale fleshed fruit and honey with a delicate vanilla note. The body is dense and well-structured with delicate minerality and well-balanced acidity. Long and refreshing finish. Food Pairing: Fish, cooked pork meat, 'charcuteries' ('jambon persillé'), white meat and some goat cheeses.

The Vintage 2007: After a very warm spring, the weather at the start of summer was quite demanding. It became fine again from the end of August with much sun and a north wind, which aided concentration of flavours. The harvest commenced in mid-September in perfect conditions under an Indian summer. Careful selection of grapes in the vineyard and winery have produced very pure white wines, well-balanced with fantastic acidity. Tasting: Pale gold. Hints of citrus and green apple enhanced by a delicate minerality. Well-balanced and straightforward. Very pure fruit on a well-integrated acidity. Food Pairing: To be enjoyed with charcuterie and poultry as well as many different cheeses (comte, goat cheeses…)